Prepare cake batter as directed on package. Add dry pudding mix and cocoa powder; mix well. Stir in 3/4 cup nuts. Pour into 2 greased and floured 9-inch round pans.
Bake 30 to 32 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely.
Melt chocolates as directed on package. Beat butter in large bowl with mixer until creamy. Add melted chocolate and milk; mix well. Gradually add sugar, mixing well after each addition.
Stack cake layers on plate, spreading 1/2 cup frosting between layers. Spread top and side of cake with remaining frosting. Sprinkle with remaining nuts.
How to Store
Store frosted cake in refrigerator up to 2 days before serving.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 66g
Dietary Fiber 4g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.