| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 Packung | Duncan Hines Moist Deluxe Raspberry Cake Mix |
| 1 Packung | (4-serving size) vanilla instant pudding and pie filling mix |
| 4 | eggs |
| 1 Tasse | water |
| 1/3 Tasse | Crisco Oil or Crisco Puritan Canola Oil |
| 1 Tasse | Miniature semi-sweet chocolate chips |
| 2/3 Tasse | Duncan Hines Creamy Homestyle Chocolate Buttercream Frosting |
|
Preheat oven to 350 degrees F. Grease and flour 10-inch Bundt pan.
For cake, combine cake mix, pudding mix, eggs, water and oil in large bowl. Beat at low speed with electric mixer until moistened. Beat at medium speed for 2 minutes. Stir in chocolate chips. Pour into pan. Bake at 350 degrees F for 55 or 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely.
For glaze, place frosting in 1-cup glass measuring cup. Microwave at High (100% power) for 10 to 15 seconds. Stir until smooth. Drizzle over top of cooled cake.
Spread frosting between graham crackers for a quick snack.
|
|
Anmerkungen zum Rezept:
|
