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Ingredients
- 12 ounce chocolate chips
- 3/4 c. walnuts (minced sm.)
- 1 pkg. chocolate cake mix with pudding
- 4 large eggs
- 1/2 c. oil
- 1/4 c. water
- 1 teaspoon vanilla
- 1 pkg. instant chocolate pudding mix
- 1 c. lowfat sour cream
- 1 pound bag frzn raspberries
- 1/2 stick butter
- 3 T lowfat milk
- 2 T cocoa
- 1 teaspoon vanilla
- 8 ounce confectioners' sugar
Directions
- Coat nuts and chips with 1 tbsp cake mix. Set aside. Put together mix, large eggs, oil, water, vanilla, pudding mix and lowfat sour cream; blend 3 min in large bowl of automatic mixer at medium speed. Mix in coated chips, nuts and raspberries.Put into well greased and lightly floured tube or possibly Bundt pan and bake at 350 degrees for 1 hour or possibly till knife inserted in center of pan comes out clean. Cool for 30 min and turn out on cake rack to glaze.
- Boil butter, lowfat milk and cocoa for 3 min, stirring continuously. Reduce heat to low and add in vanilla. Stir in sugar, a bit at a time, mixing well. If mix becomes too thick, increase heat but watch carefully to prevent burning.Make sure mix is warm sufficient to drizzle over top and sides of cake. Top can be decorated with pecan halves, walnuts or possibly candied cherries.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2361g | |
| Calories 8167 | |
| Calories from Fat 3814 | 47% |
| Total Fat 431.71g | 540% |
| Saturated Fat 153.59g | 614% |
| Trans Fat 2.81g | |
| Cholesterol 1154mg | 385% |
| Sodium 5744mg | 239% |
| Potassium 4535mg | 130% |
| Total Carbs 1034.97g | 276% |
| Dietary Fiber 51.9g | 173% |
| Sugars 751.6g | 501% |
| Protein 99.93g | 160% |
