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[edit] Ingredients
1 |
pkt Duncan Hines Moist Deluxe Blackberry Cake Mix |
1 |
pkt (4-serving size) vanilla instant pudding and pie filling mix |
4 |
|
1 |
cup Water |
⅓ |
cup Crisco Oil or Crisco Puritan Canola Oil |
1 |
cup Miniature semi-sweet chocolate chips |
⅔ |
cup Duncan Hines Creamy Homestyle Chocolate Buttercream Frosting |
[edit] Preparation
Step 1 |
Preheat oven to 350 degrees F. Grease and flour 10-inch Bundt pan. |
Step 2 |
For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. |
Step 3 |
Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into pan. Bake at 350 degrees F for 55 or 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. cool completely. |
Step 4 |
For glaze, place frosting in 1-cup glass measuring cup. Microwave at HIGH |
Step 5 |
(100% power) for 10 to 15 seconds. Stir until smooth. Drizzle over top of cooled cake. |
Step 6 |
Makes 12 to 16 servings |
Step 7 |
Tip: Store leftover chocolate buttercream frosting covered in refrigerator. |
Step 8 |
Spread frosting between graham crackers for a quick snack. |
[edit] About Blackberry Pound Cake
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