Ingredients
- Cake
- 1 box (18.25 oz.) fudge cake mix
- 1 box (3.9 oz.) instant chocolate pudding
- 1/2 cup milk
- 4 eggs
- 1 cup each vegetable oil, chopped walnuts or pecans
- 1 tsp pure vanilla extract
- Filling
- 2 tbsp butter or margarine, softened
- 1 tbsp cornstarch
- 1 can (14-oz.) sweetened condensed milk
- 1 egg
- 1 tsp pure vanilla or almond extract
- Glaze
- 2 sqiares (1 oz. each) semisweet chocolate
- 2 tbsp each butter or margarine, water, milk
- 1 cup confectioners' sugar, sifted
- 1/2 tsp vanilla or almond extract
Preparation
Step 1
Heat oven to 325º F. (165º C)
Grease and flour a 10" Bundt pan. Mix cake mix, chocolate pudding,
milk, eggs, oil and vanilla in a large bowl. Beat approximately 2
minutes, using a mixer, then stir in nuts. Pour 1/2 batter into
prepared pan. In separate bowl, beat butter and cornstarch. Slowly
add condensed milk. Add egg and vanilla; beat until smooth. Pour
mixture evenly into Bundt pan containing half of batter. Pour other
half on top. Bake 1 hour or until done. Cool in pan for 10
minutes. Invert onto cake plate and allow to cool completely.
Glaze. In a small saucepan over medium-low heat, melt chocolate,
butter and water. Stir until melted. Add milk and mix well. Remove
from heat. Stir in sugar and vanilla, continue stirring until
smooth. Drizzle over cooled cake.