Chocolate Fudge and Nut Cake – a delicious recipe with chocolate cake mix, cocoa, Mix, Chocolate, 'S Bittersweet Chocolate, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350 degrees F.
2
Prepare cake batter as directed on package.
3
Add dry pudding mix and cocoa powder; mix well.
4
Stir in 3/4 cup nuts.
5
Pour into 2 greased and floured 9-inch round pans.
6
Bake 30 to 32 min.
7
or until toothpick inserted in centers comes out clean.
8
Cool cakes in pans 10 min.
9
Invert onto wire racks; gently remove pans.
10
Cool cakes completely.
11
Melt chocolates as directed on package.
12
Beat butter in large bowl with mixer until creamy.
13
Add melted chocolate and milk; mix well.
14
Gradually add sugar, mixing well after each addition.
15
Stack cake layers on plate, spreading 1/2 cup frosting between layers.
16
Spread top and side of cake with remaining frosting.
17
Sprinkle with remaining nuts.
1458
kcal
Calories
64
g
Fat
216
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 pkg. (2-layer size) chocolate cake mix, 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding, 1/4 cup unsweetened cocoa powder, 1-1/2 cups PLANTERS Deluxe Pistachio Mix, chopped, divided, and more.
Yes, Chocolate Fudge and Nut Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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