Chocolate Crown Pound Cake

Yield: 16 servings

Ingredients:

CAKE
1 package Pillsbury® Devils Food Cake
1-1/4 cups water
1/2 cup Crisco® Vegetable Oil
4 eggs
1 package (3.9 oz) instant chocolate pudding and pie filling mix

WHITE CHOCOLATE
3/4 cup white baking chips
1 tablespoon Crisco® Vegetable Oil

DARK CHOCOLATE
1/4 cup semi-sweet chocolate chips
1 teaspoon Crisco® Vegetable Oil

Preparation Instructions:

1. HEAT oven to 350°F. Grease and flour 12-cup Bundt® pan. In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at medium speed. Pour batter into greased and floured pan.

2. BAKE for 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes; invert onto serving plate. Cool completely.

3. HEAT white baking chips over very low heat with 1 tablespoon oil until chips are melted; stir until smooth. Cool slightly. In another saucepan over low heat, heat chocolate chips with 1 teaspoon oil until chips are melted; stir until smooth. Cool slightly. Drizzle cake with white chocolate, then with dark chocolate.

High Altitude: (Above 3500 Ft.)
See package for directions.