Monday, September 29, 2008


Not having WiFi available while on vacation gave me blog hop withdrawal. In an attempt to make up for 7 days of cold turkey, I visited many of my favorite sites yesterday. While I was checking into what some of my favorite bloggers were up to, I was redirected to a new site, Sandie's Of course the minute I saw the word "chocolate" in one of her posts, I homed in on it. Larry was already asking what we had in the way of dessert. Since I was planning on making soup and there was plenty of prep work to do, I thought this not-from-scratch cake was a good bet.

As Sandie explained, we shouldn't necessarily turn up our noses at the notion of using an occasional short cut, in this instance a cake mix. While the original recipe specifically calls for the cook and serve variety of pudding, I only had sugar free, fat free instant. Since necessity is the mother of invention and all that, I used it and the cake turned out moist, chocolatey, and delicious. So, if you have just a few minutes to put dessert on the table, this is the way to go.

1 pkg. chocolate pudding
1 box devil's food cake (I used the 88 cent store brand)
1/2 cup semisweet chocolate morsels
1/2 cup chopped nuts (I had pecans; I used pecans)

Preheat the oven to 350 degrees and grease and flour a 13X9X2 inch pan.

In a large bowl, prepare the chocolate pudding according to package instructions. Blend the cake mix (dry mix only) thoroughly into the pudding. I did this by hand, being unwilling to wash too many utensils, but feel free to use a mixer. Pour into the greased pan. Sprinkle the top of the batter with the chocolate morsels and chopped nuts. Bake 35 minutes. Cake will still look a bit runny, but let it sit and cool . Serve warm or cool with whipped cream or ice cream or even plain.


  1. Arlene, you've got me drooling. It looks decadent and it's so simple to make. Thanks for the great recipe. Hugs.

  2. Arlene- this sounds drop dead good!! gonna try it. Carol K wwfq

  3. How simple! It looks like you spend all day making it, too. I spend so many hours slaving in the kitchen, that I'm going to have to try this recipe out---just to give me some more free time! Thanks for the recipe. :-)


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