Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and prepare a 9x13 inch baking dish with baking spray or lightly greased butter/oil.
- In a large mixing bowl, combine the chocolate cake mix and instant pudding powder.
- Add the milk, vegetable oil, and eggs to the dry mixture. Mix on medium speed for 2 minutes until smooth.
- Fold in the semisweet chocolate chips and nuts (if using) gently to combine.
- Pour the batter into the prepared pan and spread it evenly. Bake for 30-35 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for about 10 minutes. Drizzle the warmed hot fudge sauce over the top before serving.
Nutrition
Calories: 350kcalCarbohydrates: 45gProtein: 5gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 45mgSodium: 300mgPotassium: 200mgFiber: 2gSugar: 25gVitamin A: 2IUCalcium: 4mgIron: 10mg
Notes
Feel free to customize the cake by adding nuts or using different types of chocolate chips. For a healthier option, consider using sugar-free cake mix and pudding. The cake stores well at room temperature for a couple of days, or you can refrigerate it for up to 5 days. For a fun presentation, serve with a scoop of vanilla ice cream and a dusting of powdered sugar. Enjoy!
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