Martha Chocolate Cake Recipe

Name: Martha Chocolate Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. chocolate cake mix; 1 (3 oz.) pkg. instant chocolate pudding; 4 eggs; 3/4 c. oil; 3/4 c. water; 1 stick oleo; 1 c. sugar; 1/2 c. milk; 1 c. chocolate chips (semi-sweet); 1/2 c. pecans

Servings: persons

1
Mix the first 5 ingredients well and pour into a Bundt pan and cook at 350u00b0 about 35 minutes.
2
While cake is cooking, mix oleo, sugar, milk and chocolate chips.
3
Bring to a boil and boil and stir for 4 minutes.
4
Set aside.
5
As soon as cake is out of oven, poke (with a fork) holes in the top.
6
Pour part of the mixture into the hole, let set for a minute or two, then turn upside down on a plate.
7
Add pecans to the remaining filling and spread over top.

1736

kcal

Calories

119

Fat

148

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pkg. chocolate cake mix, 1 (3 oz.) pkg. instant chocolate pudding, 4 eggs, 3/4 c. oil, and more.

Yes, Martha Chocolate 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.

Martha Chocolate Cake

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