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new york super fudge cake slice

New York Super Fudge Cake

Rich nutty chocolate cake topped with cream cheese glaze and chocolate ganache. Named after your favorite Ben & Jerry's Ice Cream.
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Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 8 slices
Calories: 867kcal
Author: Wendy


  • Instant Pot/Pressure Cooker


Cake Ingredients

  • 1 box triple chocolate cake mix
  • 3 eggs large
  • 1 ¼ cups cold water
  • ½ cup oil
  • 1 cup walnuts chopped
  • ½ cup pecans chopped

Cream Cheese Glaze Ingredients

  • 2 cups powdered sugar
  • ½ cup cream cheese room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoon whole milk

Chocolate Ganache Ingredients

  • 1 cup semi sweet chocolate chips
  • ½ cup heavy whipping cream


  • In a large bowl, mix together the cake mix, eggs, water, and oil.
  • Fold in the chopped walnuts
  • Grease and flour a 7 inch bundt pan.
  • Pour the cake batter into the bundt pan, about ¾ way full
  • Add 1 cup water to the inner bowl of instant pot. Place trivet inside.
  • Make a foil sling and carefully lower filled bundt pan on top of trivet in the instant pot. Loosely fold foil sling over the top of the bundt pan.
  • Close lid and set to sealing
  • Cook on high pressure for 35 minutes.
  • Quick pressure release.
  • Let cool on a cooling rack for 30-60 minutes.
  • Use a knife to gently separate the cake from the sides of the bundt pan and empty the cake onto a wire rack above a cookie sheet

Cream Cheese Glaze Directions

  • In a large bowl, whisk together the cream cheese, powdered sugar,vanilla extract and milk until combined, creamy and smooth
  • Pour over the bundt cake
  • Allow to set in the fridge for 30 minutes

Chocolate Ganache Directions

  • Using a small pot, heat up the heavy whipping cream until slightly boiling
  • Pour chocolate chips into a heat safe bowl
  • Pour heavy whipping cream over the chocolate chips and whisk until smooth
  • Pour the ganache over the cake and let sit for a few minutes
  • Sprinkle the chopped pecans on top
  • Allow ganache to set before cutting and enjoying!


You can make this cake in your oven instead of Instant Pot if you prefer. 


Serving: 1slice | Calories: 867kcal | Carbohydrates: 85g | Protein: 11g | Fat: 57g | Saturated Fat: 16g | Cholesterol: 99mg | Sodium: 525mg | Potassium: 454mg | Fiber: 5g | Sugar: 60g | Vitamin A: 510IU | Vitamin C: 1mg | Calcium: 151mg | Iron: 5mg