Chocolate Fudge and Nut Cake

1. 1

   Heat oven to 350 degrees F.

2. 2

   Grease and flour two 9-inch round pans; cover bottoms with parchment paper.

3. 3

   Prepare cake batter adding dry pudding mix, 1/4 cup each pistachios, almonds and walnuts and cocoa into batter.

4. 4

   Pour into prepared pans.

5. 5

   Bake 30 to 32 min.

6. 6

   or until toothpick inserted in centres comes out clean.

7. 7

   Cool cakes in pans 10 min.

8. 8

   Invert onto wire racks; remove pans.

9. 9

   Cool cakes completely.

10. 10

    Beat butter and melted chocolate in medium bowl with electric mixer until smooth.

11. 11

    Add icing sugar and milk; beat until smooth and fluffy.

12. 12

    Stack cake layers on plate; spreading with 1/2 cup icing.

13. 13

    Frost top and sides of cake with remaining icing.

14. 14

    Sprinkle top of cake with remaining nuts.

* Per serving · 4 servings · Values may vary.

No additional tips available.