Confetti Egg Salad
| Prep Time | 5 minutes |
| Cook Time | 45 minutes |
| Servings |
6 - 8 servings
|
Ingredients
Pecan Chocolate Chip Cake
- 7.5 oz yellow cake mix about half the package
- 1 tbsp brown sugar
- 1/4 cup Water
- 1/4 cup oil
- 1/3 cup sour cream
- 2 eggs
- 1/2 cup chopped pecans
- 1/2 cup semi-sweet chocolate chips
To Finish:
- Chocolate drizzle chocolate sprinkles and/or additional chopped pecans
Ingredients
Pecan Chocolate Chip Cake
To Finish:
|
|
Instructions
- In a large bowl, combine all ingredients except pecans and chocolate chips. Beat with an electric mixer until completely combined, about 2 minutes.
- Fold in chocolate chips and pecans.
- Coat the inside of a
6 cup bundt pan with nonstick spray - Pour batter into the bundt pan and cover with a paper towel and then with foil. Seal the edges.
- Pour
1 cup of water in the Instant Pot and insert the steam rack. Carefully lower the bundt pan on to the steam rack. - Secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 25 minutes.
- When the time is up, let the pressure naturally release for 15 minutes, then quick-release the remaining pressure.
- Check the cake for doneness. If needed, reset the pot for 2 minutes and a full natural release.
- Remove the pan to a cooling rack and let it cool at least 15 minutes before turning out onto a serving plate.
- Top with chocolate drizzle, chocolate sprinkles and/or additional chopped pecans.
Recipe Notes
*The MANUAL and PRESSURE COOK buttons are interchangeable.
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