2¾ cups raw sugar
1 teaspoon salt
1/2 cup vegetable shortening
1 teaspoon vanilla extract
1 (8 ounce) package base cake mix
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract
2 cups graham cracker crumbs
1 cup semisweet chocolate chips
1 cup chopped pecans
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 10-inch Bundt (R) pan. Sift the flour and baking soda; set aside. In a medium bowl, cream together the sugar and salt. Beat in the oil, 1 cup at a time, then the vanilla.
In a large bowl, combine the cake mix, 3/4 cup of the cream mixture, and 1 teaspoon of the flour at a time. Stir in the flour mixture alternately with the chocolate chips. Pour half the batter into prepared pan, and continue to stir gently.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool before frosting.
Just wrapped up a much-improved version of this recipe (thanks!). I included all of the ingredients and roasted asparagus on the grill. If you're not careful with the grease, you could wipe off some of the coated surface and eat. Likewise, if you're not careful with the salt, you might get sick. Luckily, I got both health advisories from the Salt Partners via Michelin stars. Great direction, Chef John! -- RT @robinbrodie 4.0 Good direction (and literally minutes away from home)! As I mentioned, I had all of the ingredients and roasted asparagus on the grill. My family loved it– especially since I had leftovers for the following day. FOUR STARS IN THE PAN!!! You get recommendations
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