Total Time
35mins
Prep 5 mins
Cook 30 mins

I got this one from my mom:)

Ingredients Nutrition

Directions

  1. Mix instant pudding with milk and set aside.
  2. In medium size bowl pour cake mix, eggs and pudding.
  3. Mix well and pour into 9x13 inch pan.
  4. Sprinkle with chocolate chips and nuts.
  5. Bake at 350 for 30-40 minutes.
  6. No frosting is needed.
  7. Variation: Can do the same with yellow cake, butterscotch chips and butterscotch pudding.
  8. I used mini m&m's instead of nuts.
Most Helpful

5 5

Fabulous cake! So moist and delicious. Tip: For anyone who thinks it's a good idea to make a bundt cake out of this one (like me), you cannot invert the topping (chocolate chips) and put it on bottom. It will burn. I ended up taking off the top of the cake and hiding with a chocolate sauce and m&m's. Still turned out lovely, though. Thanks for the great recipe!!!

5 5

This is a very easy cake that tastes yummy! I used the mini M&Ms in place of the nuts as the chef said she does too. Mine baked in 40 minutes. It kind of reminds me of a brownie instead of a cake. The chocolate chips and M&Ms are wonderful on top and take the place of icing. Thanks for sharing! Made for Pick A Chef Spring 2009.