Description
This triple chocolate baked cake makes a terrific gift fro friends and neighbors druing the holiday season. I added a bit of crushed candy cane to the topping for color. Bake and wrap the cakes in aluminum or decorative 9x9 inch pans and wrap with a big holiday bow.
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Directions
Beat first 6 ingredients at low speed with an electric mixer for 30 seconds or just until moistened; beat at medium speed for 2 minutes. Stir in 2 cups semisweet chocolate chips; pour batter evenly into 2 greased and floured 9-inch square cake pans.
Bake at 350 degrees for 25-30 minutes or until a wooden pick inserted in the center comes out clean. Cool completely on wire racks.
Microwave white morsels in a glass bowl at HIGH for 30-60 seconds or until morsels melt; stirring at 30-second intervals until smooth. Drizzle evenly over cakes; repeat procedure with semisweet morsels. Sprinkle cakes evenly with pecans.
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Ingredients
 1 pkg (18 oz.) devil's food cake mix (Duncan Hines)
1 ( 4 oz.) package chocolate instant pudding mix
2 cups sour cream
1 cup butter, softened
5 large eggs
1 tsp. vanilla extract
3 cups semisweet chocolate chips, divided
1 cup white chocolate chips
1 cup chopped pecans, toasted
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