Chocolate Crown Pound Cake
1 cup water
4 large eggs
1 (3.9 oz) package instant chocolate pudding and pie filling mix
3/4 cup white baking chips
1/4 cup semi-sweet chocolate chips
HEAT oven to 350°F. Spray a 12-cup fluted pan with flour no-stick cooking spray. Combine all cake ingredients in large bowl at low speed until moistened; beat 2 minutes at medium speed. Pour batter into prepared pan.
BAKE 45 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes; invert onto serving plate. Cool completely.
HEAT white baking chips and 1 tablespoon oil in small saucepan over very low heat until chips are melted; stir until smooth. Cool slightly. In another saucepan over low heat, heat chocolate chips and 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.
Serving Size (1/16), Calories 290 (Calories from Fat ), Total Fat 15g (Saturated Fat 5g, Trans Fat g), Cholesterol 95mg, Sodium 360mg, Total Carbohydrate 38g (Dietary Fiber 1g, Sugars 26g), Protein 4g, Potassium mg, thiamine mg, Riboflavin mg, niacin mg, Folate mg, Vitamin B6 mg, Vitamin B12 mcg, Vitamin A mg, Vitamin C mg, Vitamin D mg, Calcium mg, Iron mg.
*Percent Daily Values are based on a 2,000 calorie diet.
* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.