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1104 - Chocolate Pudding Pound Cake #




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This recipe is from Shirley McNevich's Mom's Best Recipes Vol 5. Published here with her permission.

If you like Shirley McNevich's recipes please consider supporting her, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address.

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1104 - Chocolate Pudding Pound Cake #

(by Shirley McNevich)

1 box chocolate cake mix (NO PUDDING in mix)
1 - 3.75oz. box Jell-O INSTANT chocolate pudding mix
4 eggs
1 cup water
1/2 cup canola oil
1/2 cup chopped pecans (coarse)
Glaze: 2 TBSP Hershey's cocoa; 1 TBSP canola oil; 5 tsp. water; 1 TBSP
Kayro clear corn syrup; 1 cup Domino's powdered sugar

In a mixer add eggs and canola oil--beat. Add chocolate cake mix--beat. Add
water--beat. Add pudding mix--beat until mixed, then beat on medium speed
for 2 minutes. Remove bowl from mixer--add pecans and stir with a spoon.
Pour batter into a greased and floured 10" tube cake pan/bundt cake pan.
Bake at 350 degrees for 40-50 minutes--test with a toothpick for doneness.
Wait about 30 minutes after cooling cake, then loosen edges of cake with a

knife and invert it on to a cake plate--set aside until it cools completely. In a
saucepan over low heat add cocoa, 1 tsp. canola oil, 5 tsp. water, corn
syrup--cook and stir until smooth. Remove from heat--add powdered sugar
and stir with a spoon until smooth. Let glaze cool to room temperature--stir.
Drizzle glaze on cooled cake.


 

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