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Chocolate Picnic Cake

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A rich, moist, and easy chocolate cake made with hot pudding and cake mix, topped with chocolate chips and walnuts for a simple yet indulgent dessert.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Total Time: 30 minutes
  • Yield: 18 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 (5 ounce / 142 g) package non-instant chocolate pudding mix
  • 1 (18.25 ounce / 517 g) package chocolate cake mix
  • 1 cup (170 g) semisweet chocolate chips
  • 1 1/2 cups (180 g) chopped walnuts

Instructions

  1. Preheat the oven to 175°C (350°F). Grease and lightly flour a 9×13 inch (23×33 cm) baking pan.
  2. In a large saucepan, prepare the chocolate pudding according to package instructions until thickened.
  3. Remove the pudding from heat and immediately stir in the chocolate cake mix until smooth and fully combined.
  4. Pour the thick batter evenly into the prepared baking pan.
  5. Sprinkle chocolate chips and chopped walnuts evenly over the top.
  6. Bake for about 25 minutes, or until a toothpick inserted in the center comes out clean.
  7. Allow the cake to cool before slicing and serving.

Notes

  • The batter will be thick—this is normal and ensures a moist texture.
  • Substitute walnuts with pecans or almonds if desired.
  • For a nut-free version, omit nuts and add extra chocolate chips.
  • Add a teaspoon of instant coffee powder to enhance chocolate flavor.
  • Store at room temperature for up to 3 days or refrigerate up to 5 days.
  • Reheat slices briefly in the microwave for a softer texture.
  • This cake travels well and does not require frosting.

Nutrition

Find it online: https://savorymomskitchen.com/chocolate-picnic-cake/