Chocolate Chip Nut Cake
A rich and moist chocolate chip nut cake featuring dark chocolate and crunchy nuts, perfect for chocolate lovers and parties. Its moist crumb and sweet nutty crunch make it a delightful treat for dessert tables or special occasions, appealing to those who enjoy decadent, flavorful cakes.
Ingredients
Instructions
- Mix together the cake mix, instant pudding, sour milk, eggs, oil, baking powder, and vanilla. Beat for 5 to 10 minutes.
- In a separate bowl, mix the chocolate chips and nuts.
- Fold the chocolate chips and nuts into the batter.
- Pour the batter into a greased baking pan.
- Bake at 350°F (175°C) for approximately 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider substituting half of the oil with unsweetened applesauce. If you don't have sour milk, you can create a substitute by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. Ensure to beat the batter well to incorporate air for a fluffy texture. You can also use semi-sweet chocolate chips for a less intense chocolate flavor.
Serving Suggestions
This Chocolate Chip Nut Cake is delightful on its own, but you can enhance it by serving with a scoop of vanilla ice cream or a dollop of whipped cream. Pair it with a fresh fruit salad for a refreshing contrast. For a unique twist, serve it alongside Aunt Bea'S Potatoes for a comforting meal experience that balances sweet and savory.
Storage & Reheating
Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it, where it will keep for up to a week. To reheat, place individual slices in the microwave for about 10-15 seconds, or warm the whole cake in a 300°F oven for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chip Nut Cake contains roughly 330 calories, with 3g protein, 22g carbohydrates, and 23g fat. It is a good source of calcium (10% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other types of cake mixes?
Absolutely! You can substitute the dark chocolate cake mix with other flavors, such as vanilla or red velvet, for different taste profiles. Just keep in mind that this may alter the overall flavor of the cake. Experimenting with different mixes can lead to delicious variations that suit your palate.
What can I use instead of nuts?
If you have nut allergies or prefer a nut-free version, simply omit the nuts from the recipe. You can replace them with additional chocolate chips, or try adding shredded coconut or dried fruits like cranberries or raisins for added texture and flavor.
How can I tell when the cake is done baking?
To check if your cake is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready. If it has wet batter on it, bake for a few more minutes and check again. Keep in mind that baking times may vary slightly depending on your oven.
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).