VALERIE'S CHERRY CHOCO-CHIP CAKE
A yummy pound cake that disappears fast! Especially good around the holidays for gift giving.
Provided by Valerie Douglas
Categories Desserts Cakes Cake Mix Cake Recipes Pound Cake
Yield 24
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine cake mix, pudding mix, oil, eggs, and sour cream or yogurt in large mixing bowl. With mixer at low speed, blend just to moisten, scraping sides of bowl often. Then beat at medium speed for 4 minutes.
- Stir in miniature chocolate chips and 1 cup pecans. Pour batter into 2 greased and floured (or substitute granulated sugar for flour) 9 x 5-inch loaf pans.
- Combine 1/4 cup sugar, 1/4 cup pecans and 1 teaspoon cinnamon. Sprinkle equally on the batter. Bake for 40 to 45 minutes or until cake tester inserted in center comes out clean. Cool in pans on wire rack for 15 minutes. Remove from pans and finish cooling on wire racks.
Nutrition Facts : Calories 217.2 calories, Carbohydrate 25.3 g, Cholesterol 32.3 mg, Fat 12.1 g, Fiber 1.2 g, Protein 3.4 g, SaturatedFat 2.9 g, Sodium 227.2 mg, Sugar 17.5 g
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