Triple Chocolate Cake

This is BY FAR the easiest cake you will ever make. And quite possibly the most moist you will ever consume.  Seriously.

Triple Chocolate Cake
Recipe from my father-in-law

1 box Cook & Serve chocolate pudding mix [No, you can't use Instant Pudding here]
2 cups milk
1 box chocolate cake mix
1 cup semi-sweet chocolate chips
1 cup chopped walnuts

1.  Preheat the oven to 375.

2.  In a medium saucepan, whisk together the pudding mix and milk.  Cook over medium heat, STIRRING CONSTANTLY, until the pudding just barely starts to thicken.

See that little clump at the end of the spoon? Time to remove from heat!

3.  Remove the pudding from the heat and stir in the dry cake mix.  The cake batter may take on this partially baked look because of the hot pudding; that's ok.

The slightly cooked bits make it lumpy.  Also OK

4.  Pour batter into a greased 9x13 baking pan.  Spread in an even layer.  Top with chocolate chips and walnuts.

Or use the delectable chocolate-peanut butter swirl chip

5.  Bake for 25-30 minutes.

This cake is MOIST and oh-so-sinfully delicious.  And so easy!!  The hardest part is keeping an eye on the pudding to make sure it doesn't go too far.  But if it does, oh well!  The worst that could happen is you have chocolate pudding and no cake.  There's still chocolate involved so I fail to see the downside here.

I made this cake for Gavin's birthday too, omitting the nuts and chips entirely, using chocolate frosting to complete the trifecta of chocolate goodness.