Recipe Details
Ingredients
-
1 ½cupsmilk
-
1(3.5 ounce) packagenon-instant chocolate pudding mix
-
1cupsemisweet chocolate chips
-
1 ⅓cupswhite sugar
-
¾cupbutter, softened
-
½cupshortening
-
1teaspoonvanilla extract
-
4eggs
-
2cupsall-purpose flour
-
3/4cupunsweetened cocoa powder, divided
-
½teaspoonbaking powder
-
½teaspoonsalt
-
1cupmilk
-
2cupschopped walnuts
-
¾cupconfectioners’ sugar
-
6tablespoonsmilk, or as needed
Cooking Directions
-
Make the filling: In a medium pan, combine 1 1/2 cups milk and pudding mix. Cook as directed on the package. Add chocolate chips and stir until melted. Set aside.
-
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
-
Make the cake batter: In a large bowl, combine white sugar, butter, and shortening. Beat until light and fluffy. Add vanilla and eggs. Mix well.
-
Add flour, 1/2 cup cocoa, baking powder, salt, and 1 cup milk to a bowl. Beat on low speed until moistened. Beat on medium speed for 3 minutes, then stir in walnuts.
-
Reserve 2 cups of the batter. Pour remaining batter into the prepared pan. Spoon the filling in a ring on top of the batter, making sure it does not touch the sides of the pan. Spoon reserved batter over the filling.
-
Bake in the preheated oven until the cake springs back when touched lightly in the center, 50 to 60 minutes. Cool for 1 hour in the pan, then turn out onto a wire rack and cool completely.
-
Make the glaze: In a small bowl, combine confectioners’ sugar and remaining 1/4 cup cocoa. Stir in enough milk to reach desired drizzling consistency. Spoon glaze over the cooled cake, allowing some to run down the sides.
Nutrition Facts
Full Nutrition Label | |
---|---|
Servings Per Recipe12 | |
Calories659 | |
% Daily Value * | |
Total Fat 41g |
52% |
Saturated Fat 15g |
75% |
Cholesterol 97mg |
32% |
Sodium 279mg |
12% |
Total Carbohydrate 70g |
26% |
Dietary Fiber 5g |
18% |
Total Sugars 44g |
|
Protein 11g |
22% |
Vitamin C 0mg |
0% |
Calcium 130mg |
10% |
Iron 3mg |
18% |
Potassium 373mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved