Fast • Make Ahead
12 servings | Prep Time: 10 Minutes | Start to Finish: 3 Hours 50 Minutes
1 Heat oven to 350°F. Grease bottom only of 13 × 9-inch pan with shortening or cooking spray.
2 Make cake mix as directed on box, using water, oil and eggs. Pour into pan. Bake and cool as directed on box for 13 × 9-inch pan.
3 With handle of wooden spoon (¼ to ½ inch diameter), poke holes halfway down into cake every ½ inch. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Cover and refrigerate about 2 hours or until chilled. Spread whipped cream over cake; sprinkle with walnuts. Store loosely covered in refrigerator.
1 Serving: Calories 290; Total Fat 13g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 55mg; Sodium 470mg; Total Carbohydrate 38g (Dietary Fiber 1g); Protein 4g Exchanges: 1 Starch, 1½ Other Carbohydrate, 2½ Fat Carbohydrate Choices: 2½
Sweet Secret You can use chocolate fudge instead of chocolate pudding.
Sweet Secret To toast walnuts, sprinkle in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until walnuts begin to brown, then stirring constantly until walnuts are light brown.
Simple Sparkle Instead of topping the cake with whipped topping and nuts, try serving with a scoop of fudge swirl ice cream.