Swiss Chocolate Crunch – Mid-Century Recipe Guest Test Sunday
  • 1 package Duncan Hines Swiss Chocolate Deluxe Cake Mix
  • 1 package chocolate instant pudding mix (4 serving size)
  • ½ cup chopped nuts or ½ cup flaked coconut
  • ½ cup (1 stick) melted butter or margarine
  • Sweetened whipped cream, ice cream, or coffee cream
  1. Preheat oven to 350°. Prepare chocolate pudding and spread pudding in the bottom of a 9-inch square pan. Combine dry cake mix, nuts or coconut, and melted butter. (Mixture will be crumbly.) Sprinkle over pudding.
  2. Bake at 350° for 40 to 50 minutes, until center of crunch springs back when touched lightly with finger. Serve with ice cream, whipped cream, or serve warm with coffee cream.
Recipe by The Mid-Century Menu at