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Toasted Pecan Chocolate Cake
1 box Duncan Hines fudge cake mix
1 box Jello French Vanilla Instant
Pudding Mix
3 eggs
3/4 c. oil
1-1/2 c. milk
Mix until smooth. Bake in 3 cake pans for about 20-25 minutes at
350� F. Cool and frost.
FILLING AND FROSTING
2 c. pecans (chopped and toasted)
1 (8 oz.) + 1 (3 oz.) cream cheese
1-1/2 sticks margarine
2 tsp. vanilla
1-2 sq. chocolate, melted
Beat margarine and cream cheese until smooth. Beat in powdered sugar
and vanilla. Set aside 1/3 of this mixture. To remaining 2/3, add
toasted pecans. Spread between layers and on top. To remaining 1/3,
add melted chocolate. Spread on outside of cake. |
