Easiest Double Chocolate Pecan Cake

This cake is not only the easiest double chocolate pecan cake ever, but it’s also the most delicious! A white cake mix is easily transformed into an irresistible confection.

Hey, Rachel Cooks readers!  I’m Melanie from Melanie Makes and I’m so excited to join Rachel’s team as a contributor this year!  I love to make everyday eats a bit more interesting and in the coming months, I hope to do that through various pie and cake recipes I’ll be sharing with you.  Today’s recipe is one of my favorites and couldn’t be easier – enjoy!

When you think cake, you aren’t likely thinking quick and easy.  At least I’m not!  That’s why I absolutely love this recipe and it lives up to its name and then some.  It’s indeed the easiest chocolate cake recipe and you can have the batter mixed and in your baking pan before your oven is even preheated.  How’s that for promised perfection?

I don’t use boxed mixes often, but this recipe is the perfect example of dressed-up shortcut.  Forget the instructions on the back of the box – you don’t need those!  Instead, using just a handful of ingredients you likely already have on your pantry shelves, you’ll have a cake fit for a birthday celebration or just to celebrate that you’ve conquered another day.  And believe me, if there’s someone that’s willing to use an excuse for cake as surviving another day, it’s me!

A white cake mix is easily transformed to become an irresistible confection with the addition of chocolate instant pudding. Applesauce adds moisture without extra calories or fat.  And the pecans and two cups – yes, TWO! – of chocolate chips that bedazzle the cake’s surface are destined to call the attention of anyone that happens to walk by.

If you’re a big fan of chocolate – and who isn’t? – I strongly recommend finding the most chocolatey sounding instant pudding on your grocer’s shelves and using it for this recipe.  The more chocolate the better, I say!  I also prefer using dark chocolate chips to sprinkle over the cake prior to baking as a contrast to the cake’s sweeter chocolate flavor.  They’re the perfect compliment to one another.

This Easiest Double Chocolate Pecan Cake is one of our family’s favorites and is destined to become one of yours as well.  With a cake this easy and decadent at your fingertips, you have no excuse not to make it a regular in your sweet treat lineup!

Craving more cake recipes?

Who doesn’t like cake? Especially cakes that don’t need to be frosted! Be sure to check out:

• Black Forest Dump Cake
• Clementine Vanilla Bean Yogurt Cake
• Streusel Coffee Cake
• Peach Spice Coffee Cake
• Flourless Mexican Hot Chocolate Cake
• Apple Skillet Cake with Maple Mascarpone Glaze from Melanie Makes

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Recipe

Get the Recipe: Easiest Double Chocolate Pecan Cake

5 from 2 votes

Prep Time: 10 mins

Cook Time: 30 mins

Total Time: 40 mins

15 pieces

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This cake is not only the easiest double chocolate pecan cake ever, but it's also the most delicious! A white cake mix is easily transformed into an irresistible confection.

Ingredients

• ▢ 16.5 ounce box white cake mix
• ▢ 3.4 ounce box instant chocolate pudding
• ▢ 2 eggs
• ▢ 2 cups milk
• ▢ 1/4 cup applesauce
• ▢ 1 teaspoon vanilla
• ▢ 2 cups chocolate chips
• ▢ 1 cup coarsely chopped pecans

Instructions

• Preheat oven to 350°F.
• Grease 9×13 baking pan and set aside.
• In the bowl of an electric mixer, add cake mix, instant pudding, eggs, milk, applesauce and vanilla. Beat on low speed for 30 seconds and then on high speed for 2 minutes.
• Pour cake batter into baking pan and sprinkle top with chocolate chips and pecans.
• Bake for 30-35 minutes or until toothpick inserted into center removes cleanly.

Notes

I love the Chocolate Fudge flavored pudding in this recipe for more intense flavor. I also often use dark chocolate chips as a contrast to the sweeter cake – the perfect combination!

Nutrition Information

Serving: 1slice, Calories: 311kcal, Carbohydrates: 38g, Protein: 6g, Fat: 17g, Saturated Fat: 6g, Polyunsaturated Fat: 10g, Cholesterol: 29mg, Sodium: 154mg, Fiber: 2g, Sugar: 25g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk

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