Total Time
Prep 10 mins
Cook 30 mins

Recipe from "Chocolate from the Cake Mix Doctor...) by: Anne Byrn. The first time I made this recipe, I only had walnuts and dark brown sugar on hand, but the recipe still turned out great!

Ingredients Nutrition

  • CAKE

  • nonstick cooking spray
  • 1 package plain devil's food cake mix
  • 1 cup low-fat vanilla yogurt or 1 cup nonfat vanilla yogurt
  • 12 cup water
  • 12 cup vegetable oil
  • 3 eggs

  • 13 cup chopped pecans
  • 13 cup packed light brown sugar
  • 13 cup miniature semisweet chocolate chips


  1. Preheat oven to 350 degrees.
  2. Spray a 13x9-inch baking pan with nonstick spray.
  3. Place cake mix, yogurt, water, oil, and eggs in a mixing bowl.
  4. Using an electric mixer, blend on low speed for 1 minute.
  5. Scrape the sides of the bowl, and mix on medium speed for 2 minutes more.
  6. Pour the batter into the baking pan and spread evenly with a spatula.
  7. Stir together the pecans, brown sugar, and chocolate chips.
  8. Sprinkle this mixture over the top of the cake, and bake for 30-35 minutes, or until it springs back when lightly pressed with your finger.
  9. Remove the cake from the oven and cool for 20 minutes on a wire rack.
  10. Serve slightly warm.


Most Helpful

I had some vanilla yogurt that I wanted to use up and found this recipe. I had all the ingredients and made no changes. This cake came out so tender and light. Since it's just my husband and me, I hope I will be successful in freezing part of this cake for another time. Thank you for posting this cake recipe and I'll be making it soon to take for a family function. I know they'll all love it!

Chattes March 13, 2009

Nom nom nom. Just made this. Had to sub olive oil for veg oil (because the only veg oil I've got I used to fry falafel in and didn't want to make the cake taste bad!) and a bit of plain yoghurt to top up the vanilla yoghurt but it's lovely. I was worried that it would be too flat but it rose unbelievably, and I was a bit worried that there wasn't enough topping but it turned out beautifully. I was also surprised at how well the cake stayed together when I had to flip it out of the tin (was expecting it to break up completely). I also cooked it in one 9 inch square tin, and one load tin, and both are fine.

Boo L February 07, 2009

Very good and easy to make cake. Perfect for what I needed today.

Chris from Kansas December 13, 2006

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