Mega Chocolate Cake – a delicious recipe with Chocolate, Dutch, Eggs, Vegetable Oil, Milk, Almond. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oven to 350 degrees.
2
In a large mixing bowl, add all ingredients, except the chocolate chips and pecans. Mix on low until fully combined.
3
Stir in the pecans and chocolate chips.
4
Grease a Bundt cake pan well and pour in the batter.
5
Bake for approximately 50 to 60 minutes. Check the cake with a toothpick at the 45-minute mark to see if done. If not, continue cooking for 5-minute intervals until the toothpick comes out clean. My oven took 45 minutes to bake this.
6
Once cake is done, allow the cake in the pan to cool on a wire rack for 15 minutes. After 15 minutes, turn the cake out onto a cake plate and allow to cool completely. Sprinkle with some powdered sugar or serve with some fresh whipped cream.
879
kcal
Calories
64
g
Fat
68
g
Carbs
17
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 box (18.25 Oz. Box) Dark Chocolate Cake Mix, 1 box (3.4 Oz. Box) Instant Chocolate Pudding Mix, 3 Tablespoons Dutch-processed Cocoa, 2 whole Large Eggs, and more.
Yes, Mega 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.
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