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    Swiss Pound Cake


    Source of Recipe


    Internet

    List of Ingredients




    Cake
    1 pkg Swiss Chocolate Cake Mix
    1 (3.4 oz) pkg chocolate instant pudding and pie filling
    4 large eggs
    1 1/4 cups milk
    1/2 cup vegetable oil
    1 cup mini semi-sweet chocolate chips

    Topping
    1 cup Vanilla Frosting
    fresh raspberries, for garnish, optional
    mini semi-sweet chocolate chips, for garnish, optional

    Recipe



    Preheat oven to 350 °F. Grease and flour 10-inch Bundt or tube pan. For cake, combine cake mix, pudding mix, eggs, milk and oil in large bowl. Beat at low speed with electric mixer until moistened.

    Beat at medium speed 2 minutes. Stir in 1 cup chocolate chips. Pour into pan. Bake at 350 °F 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto cooling rack. Cool completely.

    Spread frosing on top of cooled cake. Garnish with fresh raspberries and chocolate chips, if desired. Refrigerate leftovers.
 

 

 

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