Kate Kelly Hodsdon

This dessert is best served at church potluck dinners with many priests and religious present. My friend, Sr. Joan persistently asks, “Is it? Is it?”

• 1 pkg. Chocolate butter cake or deep chocolate cake mix
• ½ C toasted, chopped pecans
• 12 oz semisweet chocolate chips
• 1 – 4oz pkg. Instant chocolate pudding
• 1 c sour cream
• ½ c oil
• ½ c water or part coffee
• 1 t vanilla
• 4 large eggs
• Dark Chocolate Glaze

Grease well and flour a tube, bundt or 13x9x1½” pan. Coat nuts and chips with 1 T cake mix and set aside.

Combine cake mix, pudding mix, sour cream, eggs, oil, water and vanilla and beat at medium speed for 3 minutes. Fold in chocolate chips and nuts.

Turn into pan and bake at 350 degrees for 1 hour or until cake tests done with cake tester. Cool for 15 minutes and, if tube or bundt pan is used, turn onto a rack. Cake should be cool before glazing.

Dark Chocolate Glaze

• 1 lb. Semisweet chocolate chips
• 1 C water
• 1 t vanilla

Combine chips and water in top of double boiler over simmering water. Stir until smooth, shiny and well blended. Remove from heat and stir in vanilla. Cool to room temperature or chill until slightly thickened. Pour over cake or apply with spatula.