Posted by Grandma Jeanne on November 19, 2008
Caramel Frosting
1/2 cup butter
1 cup light brown sugar
1/4 cup milk
1 cup powdered sugar
Cook over low heat, stirring constantly. It will thicken as it cools.
Cool to lukewarm and pour over cake.
Posted by Grandma Jeanne on November 17, 2007
I made this recipe years and years ago, and my family thought it was great, but I had forgotten about it. Last night my husband and I were at a National Day of Prayer dinner, and someone had brought it for the silent auction. It reminded me of how good it is. Here is the recipe, and enjoy!
Cake
1 box chocolate butter cake mix (without pudding)
4 eggs
1/2 cup vegetable oil
1/4 cup water
1 teaspoon vanilla
1 small box instant chocolate pudding
8 ounce carton sour cream
6 ounce package chocolate chips
3/4 cup chopped pecans
Coat chocolate chips and pecans in a spoon or so of the dry cake mix.
Mix remaining ingredients together except for chocolate chips and pecans.
Fold in chocolate chips and pecans.
In a greased and floured bundt pan, bake at 350 degrees for about 50 minutes or until done.
Cool before icing with chocolate frosting.
This cake also can be baked in a 9 inch x 13 inch cake pan for 40 minutes.
Chocolate Frosting
1 box powdered sugar
3 squares baking chocolate, melted
3/4 stick soft butter
Milk to moisten
Combine all ingredients, adding enough milk to make this frosting of a spreading consistency. This makes a lot of frosting for a bundt cake.