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Milk Chocolate Pound Cake

Kraft Memeber Recipe
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Makes: 6 servings, 2 pieces each Total Time: 1 hr 25 min
Category: Desserts Sub Category: Cakes

what you need
  • 4 bars Hershey chocolate
  • 1 pkg. yellow cake mix (moist deluxe or pudding in the mix is best)
  • 1 pkg. (3.4 oz.) vanilla instant pudding mix
  • 1 cup sour cream
  • 1/2 cup vegetable oil
  • 4 eggs
  • 1 tsp. vanilla
  • Powdered sugar for garnish
make it
Preheat oven to 350 degrees F. Lightly grease and flour bundt pan. Shake out excess flour (or spray with baker's secret baking spray). Break chocolate bars into small pieces and put in blender or food processor. Pulse until candy is grated, but not powder. Combine cake mix, pudding mix, sour cream, oil, eggs, and vanilla in large bowl. Beat on low for 1 min. Scrape bowl. Increase speed to medium and beat 2 min. Fold in chocolate.

Pour batter into prepared pan.

Bake for 35 min or until golden and top springs back when lightly touched. Remove pan to wire rack. Cool 20 min. Run long table knife along edge of cake; invert onto rack to cool completely. Sift powdered sugar over top.
Is usually better on 2nd day.
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