Sour Cream Chocolate Cake
|German sweet chocolate||4 Ounce|
|Yellow cake mix package||10 Ounce (1 Package)|
|Instant vanilla pudding mix||3 Ounce (1 Package)|
|Vegetable oil||1⁄2 Cup (8 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Semi sweet chocolate chips||1 Cup (16 tbs)|
|Chopped pecans||1 Cup (16 tbs)|
|Shredded coconut||1 Cup (16 tbs)|
Break the chocolate into pieces and chop fine or process in a food processor for 10 to 15 seconds or until it appears grated.
Combine the cake mix, pudding mix, vegetable oil and water in a large mixing bowl.
Add the eggs 1 at a time, mixing well after each addition.
Stir in the sour cream, grated chocolate, chocolate chips, pecans and coconut.
Spoon the batter into a well greased bundt or tube pan.
Bake at 350 degrees for 55 to 60 minutes or until a tester or broom straw inserted in the center comes out clean.
Spread frosting of choice over the cooled cake.
You may press pecan halves into the cake or sprinkle with additional coconut if desired.