Streusel Chocolate Chip Bundt Cake
INGREDIENTS:
1 pk Devil's food (no pudding) 3 c Zucchini; packed shredded
-- cake mix; (18.25 oz) 1 tb Cinnamon
1 pk (4 oz) instant chocolate/ 1 tb Orange zest; grated
-- chocolate fudge pudding 1/2 c Coconut; flaked or shredded
-- mix 1/2 c Walnuts; chopped
4 Eggs Powdered sugar
1/4 c Vegetable oil
1 pk Devil's food (no pudding) 3 c Zucchini; packed shredded
-- cake mix; (18.25 oz) 1 tb Cinnamon
1 pk (4 oz) instant chocolate/ 1 tb Orange zest; grated
-- chocolate fudge pudding 1/2 c Coconut; flaked or shredded
-- mix 1/2 c Walnuts; chopped
4 Eggs Powdered sugar
1/4 c Vegetable oil
Recipe by: 365 Great Chocolate Desserts -
ISBN 0-06-016537-5 Preparation Time: 0:55 1. Preheat oven to 350 F. In a large bowl, beat cake mix, pudding mix, eggs, oil, zucchini, cinnamon, and orange zest with an electric mixer on medium, 3 to 4 mins, until fluffy and thoroughly blended. Stir in coconut and walnuts. Turn into a greased and floured 9 x 13-inch baking pan.
2. Bake 40 to 45 mins, or until a cake tester inserted in center comes out clean. Let cake cool in pan. Sprinkle powdered sugar over top before serving.
ISBN 0-06-016537-5 Preparation Time: 0:55 1. Preheat oven to 350 F. In a large bowl, beat cake mix, pudding mix, eggs, oil, zucchini, cinnamon, and orange zest with an electric mixer on medium, 3 to 4 mins, until fluffy and thoroughly blended. Stir in coconut and walnuts. Turn into a greased and floured 9 x 13-inch baking pan.
2. Bake 40 to 45 mins, or until a cake tester inserted in center comes out clean. Let cake cool in pan. Sprinkle powdered sugar over top before serving.