Dark Chocolate Carrot Cake

Name: Dark Chocolate Carrot Cake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16 servings.
Ingredients: 1 package dark chocolate cake mix (regular size); 4 ounces cream cheese, softened; 1 package (3.9 ounces) instant chocolate pudding mix; 1 cup 2% milk; 3 large eggs; 1 teaspoon ground cinnamon; 3 cups shredded carrots; 1 cup chopped walnuts, toasted, divided; 2 cans (16 ounces each) cream cheese frosting

TOTAL TIME: Prep: 20 min. Bake: 25 min. + cooling YIELD: 16 servings.

Carrot cake has a dark side—and it’s divine! Cream cheese and shredded carrots in the batter keep the cake moist, while toasted nuts and cinnamon boost the flavor. —Darlene Brenden, Salem, Oregon

Ingredients

1 package dark chocolate cake mix (regular size)
4 ounces cream cheese, softened
1 package (3.9 ounces) instant chocolate pudding mix
1 cup 2% milk
3 large eggs
1 teaspoon ground cinnamon
3 cups shredded carrots
1 cup chopped walnuts, toasted, divided
2 cans (16 ounces each) cream cheese frosting

Directions

1. In a large bowl, combine the cake mix, cream cheese, pudding mix, milk, eggs and cinnamon; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Stir in carrots and 1/2 cup walnuts. Pour into three greased and floured 8-in. round baking pans.
2. Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. Spread frosting between layers and over top and sides of cake. Sprinkle top with remaining walnuts. Store in the refrigerator.

Nutrition Facts

1 slice: 504 calories, 24g fat (8g saturated fat), 49mg cholesterol, 570mg sodium, 71g carbohydrate (52g sugars, 2g fiber), 5g protein.

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