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Cherry Chip Pound Cake
Cherry Chip Pound Cake

Cherry Chip Pound Cake

1 Hr(s)
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1 serving
Original recipe yields 1 serving
1 package SuperMoist cherry chip cake mix
1 package (4 serving size) vanilla instant pudding and pie filling
1 1/4 cups milk
1/2 cup vegetable oil
4 egg whites
1 cup chopped nuts
1/3 cup frosting (chocolate is what I used)
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Let's Make It
1
Preheat oven to 350°F. Grease and flour 12 cup Bundt cake pan. Beat cake mix (dry), pudding (dry), milk, oil and egg whites in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Fold in nuts.
2
Pour into pan spread evenly.
3
Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pan, turn upside onto heatproof serving plate, remove pan and cool cake completely.
4
Heat frosting in 1 quart saucepan over low heat, stirring constantly until melted or microwave in small bowl. Drizzle over cake.
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