If you’re old enough to remember the 1970s, you will remember that we ruined a lot of good cooking in that decade. We left our homes to take on careers, and we made cheesecake out of a box. Remember? YUK!
We also learned that we could take a cake mix, add a few extra ingredients to it, and have a “homemade” dessert in a jif, Remember? Actually some of those cakes weren’t bad at all, and those recipes survived. Today, I came across a 1970s recipe…a pre-iced cake recipe given to me by my 1970s friend, Virnia Daniel. Virginia left this world way, way too soon and while thinking about her and the old days, I decided to try her cake once again.
It was fun to revisit those days, and the semi-melted chips combined with the nuts make a very interesting topping for the cake, or at least the men who ate it told me that it was great!
Yellow Cake Mix
1 Cup Oil, Of course, we thought it had to be Wesson Oil in the 1970s.
1 Small Box Instant Chocolate Pudding
1 Cup Sour Cream
1 Cup Chopped Pecans
6 Ounces Chocolate Chips, I used milk chocolate.*
Preheat oven to 350 degrees.
1. Grease a bundt pan very, very well.
2. Put pecans and chocolate chips in the bottom of the pan. *The next time I make this cake, I will use the melting discs. Those did not exist in the 70s, but they melt much better than the chips.
3. Mix rest of the ingredients for the cake.
4. Carefully pour batter over the chips and pecans, making sure that they remain on the bottom of the pan.
5. Let stand for 15 minutes.
6. Bake for 45 minutes then begin checking. You don’t want to overcook, but it does have to be done to slide out of the pan well. I left mine until a toothpick came out with just a tiny bit of dough on it.