Adorn a dark fudge cake with pistachio frosting and bits of pistachios that are sure to satisfy any salty-sweet craving. Serve up this delectable dessert at a “Candy Crush” Party by Sandra Lee.


Makes 12 servings



  • Baking spray
  • 1 box (18.25 ounces) chocolate fudge cake mix
  • 1 cup low-fat chocolate milk
  • 1 cup hot fudge topping
  • ½ cup vegetable oil
  • 4 eggs
  • 1½ cups dark chocolate chips, chopped


  • 1 cup milk
  • 1 package (4-serving size) instant pistachio pudding and pie filling
  • 1 jar (7 ounces) marshmallow creme
  • 1 container (8 ounces) frozen whipped topping, thawed
  • Chopped pistachios, for garnish (optional)


  • 1

    For fudge cake: Preheat oven to 350°F. Coat two 8-inch round cake pans with baking spray.

  • 2

    In a large bowl, with an electric mixer, combine cake mix, chocolate milk, fudge topping, oil, and eggs and beat on low speed for 30 seconds. Scrape down sides of bowl and beat on medium speed for 2 minutes. Stir in chocolate chips. Pour batter into cake pans.

  • 3

    Bake until a wooden pick inserted in centers comes out clean, 35 to 45 minutes. Cool cake in pans on wire racks for 10 minutes. Remove cake layers from pans and place on wire racks to cool completely.

  • 4

    For pistachio frosting: In a large bowl, combine milk and instant pudding and whisk for 2 minutes. Let pudding mixture stand about 3 minutes, or until thick. Stir in marshmallow creme until well mixed. Stir in whipped topping.

  • 5

    Fill and frost the cake layers with pistachio frosting. If desired, sprinkle the top of the fudge cake with chopped pistachios.

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