Chocolate Cake With Its Icing
A rich, chocolatey cake layered with smooth pudding and topped with chocolate chips and nuts, perfect for satisfying dessert cravings and entertaining guests.
Ingredients
Instructions
- Cook the chocolate pudding according to the directions on the box.
- Add the chocolate cake mix to the cooked pudding and mix well.
- Pour the batter into a 9 x 13-inch pan.
- Sprinkle chocolate chips and chopped nuts on top of the batter.
- Bake in a 350°F oven for 30 to 35 minutes.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the batter. You can substitute the chocolate cake mix with a gluten-free mix if needed. If you prefer a lighter cake, use egg whites instead of whole eggs. For added texture, try using walnuts instead of chopped nuts, or even leave them out entirely for a nut-free version. For frosting, pair with No Cook - Pineapple Frosting For 9 X 13-Inch Cake.
Serving Suggestions
Serve the chocolate cake warm with a scoop of vanilla ice cream for a delightful contrast. It pairs wonderfully with Racy Red Punch for a festive touch. For a more decadent dessert, drizzle with chocolate sauce or serve with whipped cream. This cake is perfect for parties or family gatherings, and can also be enjoyed as an afternoon treat alongside your favorite coffee or tea.
Storage & Reheating
Store any leftover chocolate cake in an airtight container at room temperature for up to 3 days. If you'd like to keep it longer, refrigerate it for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or until warmed through. You can also enjoy it cold or at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Cake With Its Icing contains roughly 756 calories, with 15g protein, 98g carbohydrates, and 39g fat. It is an excellent source of protein (30% of the Daily Value), iron (24% of the Daily Value), and potassium (20% of the Daily Value), and a good source of dietary fiber and calcium. Note that it is relatively high in sodium, at 549mg per serving (24% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of pudding for this recipe?
Yes, you can use vanilla or even butterscotch pudding for a different flavor profile. Just keep in mind that it will change the overall taste of the cake. Chocolate pudding, however, gives it that rich chocolate flavor that complements the cake mix.
Is this chocolate cake recipe suitable for special diets?
The current recipe is not vegan, but you can easily make it vegan by using a plant-based chocolate cake mix and substituting the eggs with applesauce or flaxseed meal mixed with water. Ensure that the chocolate chips you use are dairy-free as well.
What should I do if my cake is too dry?
If your cake turns out dry, it could be due to overbaking. To remedy this, you can brush the cooled cake with a simple syrup made of equal parts sugar and water. Additionally, serving it with a drizzle of chocolate sauce or a scoop of ice cream can help enhance moisture.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).