Ingredients

• 1.5 cups milk
• 1 , 3.5 ounce
• 1 cup semisweet chocolate chips
• 1.33 cups white sugar
• 0.75 cups butter , softened
• 0.5 cups shortening
• 1 teaspoon vanilla extract
• 4 eggs
• 2 cups all-purpose flour
• 0.75 cups unsweetened cocoa powder , divided
• 0.5 teaspoons baking powder
• 0.5 teaspoons salt
• 1 cup milk
• 2 cups chopped walnuts
• 0.75 cups confectioners' sugar
• 6 tablespoons milk , or as needed

Instructions

1. 1 Make the filling: In a medium pan, combine 1 1/2 cups milk and pudding mix. Cook as directed on the package. Add chocolate chips and stir until melted. Set aside.
2. 2 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch Bundt or tube pan.
3. 3 Make the cake batter: In a large bowl, combine white sugar, butter, and shortening. Beat until light and fluffy. Add vanilla and eggs. Mix well.
4. 4 Add flour, 1/2 cup cocoa, baking powder, salt, and 1 cup milk to a bowl. Beat on low speed until moistened. Beat on medium speed for 3 minutes, then stir in walnuts.
5. 5 Reserve 2 cups of the batter. Pour remaining batter into the prepared pan. Spoon the filling in a ring on top of the batter, making sure it does not touch the sides of the pan. Spoon reserved batter over the filling.
6. 6 Bake in the preheated oven until the cake springs back when touched lightly in the center, 50 to 60 minutes. Cool for 1 hour in the pan, then turn out onto a wire rack and cool completely.
7. 7 Make the glaze: In a small bowl, combine confectioners' sugar and remaining 1/4 cup cocoa. Stir in enough milk to reach desired drizzling consistency. Spoon glaze over the cooled cake, allowing some to run down the sides.

Nutrition per serving