2 envelopes active dry yeast
cup warm water
  cup sugar
cup soft unsalted margarine
1 teaspoon salt
1 cup water or wine or juice
5 cups sifted all-purpose flour
2 large eggs
cup chocolate pudding mix
cup chopped nuts
3 tbsp water
2 tbsp unsalted margarine, melted
In a small bowl, proof the yeast in the warm water. Measure the sugar, margarine, and salt into a large bowl.
Pour in the 1 cup of liquid and stir until the sugar dissolves. Cool to lukewarm. Stir in about 1 cups of the flour and mix until smooth. Beat in the yeast and the eggs. Stir in enough additional flour to make a soft dough.
 Turn out the dough onto lightly floured surface and knead until smooth, about 10 minutes. Shape into a ball.
Place in a lightly greased owl, turning to coat all sides. Cover and let rise in warm draft-free place until doubled, about 1 hours. Punch down. Divide the dough in half and shape into smooth balls. Cover and let rise for 10 minutes.
In a bowl, blend the pudding mix and nuts with 3 tbsp of liquid.
Preheat the oven to 350 degrees F. Roll out half of the dough into a 9 X 24 inch rectangle. Lightly brush with melted margarine. Spread the dough with half of the chocolate mixture. Roll up from the narrow end. Place seam side down in a greased 5 X 9-inch loaf pan. Repeat with the remaining dough.
Brush with water of melted margarine. Let rise until doubled, about 45 minutes. Bake for 35 - 40 minutes, until golden brown. Immediately invert and remove the cakes from the pans. Place upright on the racks and cool thoroughly.
Source: Kosher Cookery / Frances R. AvRutick