Betty Crocker Triple-Fudge Cake Recipe

Need a triple delicious cake to take? Here's a rich and homey chocolate cake that travels well.

Prep Time: 15 min
Total Time: 3 hours 5 min
Makes: 15 servings

1/3 cup sweetened condensed milk (not evaporated)
1 cup semisweet chocolate chips (6 oz)
1 box Betty Crocker® SuperMoist® chocolate fudge cake mix
1/2 cup vegetable oil
1 cup applesauce
2 eggs
1/2 cup chopped pecans

1. Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 13x9-inch pan with shortening; lightly flour.
2. In small microwavable bowl, microwave milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth and set aside.
3. In large bowl, beat cake mix and oil with electric mixer on low speed 30 seconds (mixture will be crumbly); reserve 1 cup. Add applesauce and eggs; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
4. Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; sprinkle over batter.
5. Bake 38 to 43 minutes or until center is set. Run knife around side of pan to loosen cake. Cool completely, about 2 hours. Store covered at room temperature.
High Altitude (3500-6500 ft): No change.