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  1. Chocolate Fudge and Nut Cake

Chocolate Fudge and Nut Cake

01:23:00 16 servings, 1 piece (117 g) each
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16 servings, 1 piece (117 g) each

Extra chocolate and pudding mix in the batter makes this fudge cake extra rich and moist. This recipe is finished with a chocolate frosting and a combination of pistachios, almonds and walnuts sprinkled on the top of the cake.

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What You Need

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Make It

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  • Heat oven to 350ºF.
  • Grease and flour two 9-inch round pans; cover bottoms with parchment paper. Prepare cake batter adding dry pudding mix, 1/4 cup each pistachios, almonds and walnuts and cocoa into batter. Pour into prepared pans. Bake 30 to 32 min. or until toothpick inserted in centres comes out clean.
  • Cool cakes in pans 10 min. Invert onto wire racks; remove pans. Cool cakes completely.
  • Beat butter and melted chocolate in medium bowl with electric mixer until smooth. Add icing sugar and milk; beat until smooth and fluffy.
  • Stack cake layers on plate; spreading with 1/2 cup icing. Frost top and sides of cake with remaining icing. Sprinkle top of cake with remaining nuts.

How to Store

Keep frosted cake refrigerated up to 2 days.


  • 16 servings, 1 piece (117 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (117 g) each
Calories 480
% Daily Value
Total fat 22g
Saturated fat 6g
Cholesterol 45mg
Sodium 380mg
Carbohydrate 69g
Dietary fibre 3g
Sugars 52g
Protein 6g
Vitamin A 4 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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