Description
This rich and moist chocolate cake uses instant chocolate pudding for softness, featuring a delicious caramel and chocolate glaze.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 cup vegetable oil
- 1 cup buttermilk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup chocolate pudding mix
- 1 cup boiling water
- 1 cup chopped pecans
- 1/2 cup caramel sauce
- 1/2 cup chocolate glaze
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Add the oil, buttermilk, eggs, and vanilla extract to the dry ingredients. Mix until combined.
- Stir in the chocolate pudding mix and boiling water until smooth.
- Fold in chopped pecans.
- Pour the batter into the prepared bundt pan.
- Bake for 50-60 minutes, or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Drizzle with caramel sauce and chocolate glaze before serving.
Notes
Grease the bundt pan well to prevent sticking. Use boiling water for the pudding mix for best results. Check cake at 50 minutes.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg