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Ingredients
- 1 pkt Duncan Hines Moist Deluxe Mulberry Cake Mix
- 1 pkt (4-serving size) vanilla instant pudding and pie filling mix
- 4 x Large eggs
- 1 c. Water
- 1/3 c. Crisco Oil or possibly Crisco Puritan Canola Oil
- 1 c. Miniature semi-sweet chocolate chips
- 2/3 c. Duncan Hines Creamy Homestyle Chocolate Buttercream Frosting
Directions
- Preheat oven to 350 degrees F. Grease and flour 10-inch Bundt pan.
- For cake, combine cake mix, pudding mix, Large eggs, water and oil in large bowl.
- Beat at low speed with electric mixer till moistened. Beat at medium speed for 2 min. Stir in chocolate chips. Pour into pan. Bake at 350 degrees F for 55 or possibly 60 min or possibly till toothpick inserted in center comes out clean. Cold in pan 25 min. Invert onto cooling rack. cold completely.
- For glaze, place frosting in 1-c. glass measuring c.. Microwave at HIGH
- (100% power) for 10 to 15 seconds. Stir till smooth. Drizzle over top of cooled cake.
- makes 12 to 16 servings
- Tip: Store leftover chocolate buttercream frosting covered in refrigerator.
- Spread frosting between graham crackers for a quick snack.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 634g | |
| Calories 1547 | |
| Calories from Fat 1358 | 88% |
| Total Fat 156.97g | 196% |
| Saturated Fat 64.69g | 259% |
| Trans Fat 22.84g | |
| Cholesterol 834mg | 278% |
| Sodium 317mg | 13% |
| Potassium 1360mg | 39% |
| Total Carbs 40.91g | 11% |
| Dietary Fiber 21.9g | 73% |
| Sugars 2.72g | 2% |
| Protein 41.83g | 67% |
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