- PREP TIME
- COOKING TIME
- SKILL LEVEL
EASY - MAKES
12
TO 16 SERVINGS
INGREDIENTS
- CAKE:
- 1 pkg. (18.25 oz.) chocolate cake mix
- 1 pkg. (about 3.4 oz.) chocolate instant pudding and pie filling mix
- 1 cup milk
- 1/2 cup sour cream
- 4 large eggs
- 2 cups (12-oz. pkg.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
- 1 cup chopped walnuts
- GLAZE:
- 2 packets (1 oz. each) NESTLÉ® TOLL HOUSE® CHOCO BAKE® Pre-Melted Unsweetened Chocolate Flavor
- 3 tablespoons butter or margarine
- 1 1/2 cups sifted powdered sugar
- 2 to 3 tablespoons water
- 1 teaspoon vanilla extract
INSTRUCTIONS
FOR CAKE:
PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan or other tube pan.
COMBINE cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared baking pan.
BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
COOL in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely.
FOR GLAZE:
MELT Choco Bake and butter in medium, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.
POUR glaze over cake.
PREHEAT oven to 350° F. Grease and flour 12-cup Bundt pan or other tube pan.
COMBINE cake mix, pudding mix, milk, sour cream and eggs in large mixer bowl. Beat on low speed just until blended. Beat on high speed for 2 minutes. Stir in morsels and nuts. Pour into prepared baking pan.
BAKE for 55 to 65 minutes or until wooden pick inserted in cake comes out clean.
COOL in pan on wire rack for 20 minutes. Invert onto wire rack to cool completely.
FOR GLAZE:
MELT Choco Bake and butter in medium, heavy-duty saucepan over low heat, stirring until smooth. Remove from heat. Stir in powdered sugar alternately with water until of desired consistency. Stir in vanilla extract.
POUR glaze over cake.
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