Yield: 12 to 16 servings

1 (3.4-ounce) box cook-and-serve chocolate pudding

2 cups whole milk

1 (18.25-ounce) chocolate cake mix

1 (12-ounce) bag milk chocolate chips

1 cup pecan halves or coarsely chopped pecans

1. Preheat oven to 350 degrees. Coat an 11-by-13-inch pan with nonstick cooking spray.

2. Prepare chocolate pudding mix according to package directions, using whole milk.

3. Pour cake mix into a mixing bowl. Slowly add warm pudding, stirring constantly with a wooden spoon to prevent clumping. Batter will be sticky. Spread into the prepared cake pan. Sprinkle chocolate chips over batter, then sprinkle on pecan halves.

4. Bake according to package directions, about 35 minutes or until a toothpick inserted in the center of the cake comes out clean. Let cake cool before cutting.

Per serving (based on 16): 330 calories; 17g fat; 6g saturated fat; 10mg cholesterol; 5g protein; 45g carbohydrate; 29g sugar; 2g fiber; 300mg sodium; 90mg calcium.

Note: This recipe does not use any oil or eggs.

Oakville resident Steve Beutel created this recipe to celebrate Clinton's birthday.