Chocolate Chip Pecan Cake
A rich chocolate chip pecan cake featuring moist chocolate pudding, crunchy pecans, and chocolate chips, perfect for chocolate lovers and suitable for dessert or special gatherings.
Ingredients
Instructions
- Prepare the chocolate pudding according to the directions on the package and set aside to cool.
- In a large bowl, combine the cake mix, eggs, cooking oil, and the prepared pudding.
- Beat the mixture well until smooth and well combined.
- Pour the batter into a well-greased and floured 9 x 13-inch cake pan.
- Sprinkle the chopped pecans and chocolate chips evenly over the batter.
- Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the batter. If you don't have pecans, walnuts can be a delicious substitute. To enhance the chocolate flavor, try using dark chocolate chips instead of semi-sweet. Ensure to mix the ingredients just until combined to avoid a dense cake. This recipe can also be adapted for a gluten-free version by using a gluten-free chocolate cake mix.
Serving Suggestions
This cake is delightful on its own, but you can enhance it with a scoop of vanilla ice cream or a dollop of whipped cream. It pairs beautifully with Fresh Fried Potato Chips for a unique dessert experience. Serve it at gatherings or as a special treat during the week. For a festive touch, dust with powdered sugar before serving.
Storage & Reheating
Store any leftover Chocolate Chip Pecan Cake in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate it for up to a week. To reheat, place a slice in the microwave for 10-15 seconds or until warm, which will help maintain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Chocolate Chip Pecan Cake contains roughly 366 calories, with 5g protein, 33g carbohydrates, and 26g fat. It is a good source of protein (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 a different type of pudding in this recipe?
Yes, you can experiment with different flavors of pudding, such as vanilla or butterscotch, to create a unique twist on the cake. Just ensure that the flavor complements the chocolate cake mix and add-ins.
What can I do if I don't have a 9 x 13-inch pan?
If you don't have a 9 x 13-inch pan, you can use two 9-inch round cake pans instead. Just be sure to adjust the baking time, as smaller pans may require slightly less time in the oven.
Can I freeze this cake for later use?
Absolutely! This cake freezes well. Wrap individual slices or the whole cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
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).