Ingredients:
- 1 box chocolate cake mix
- 1 box instant chocolate pudding mix (3.9 oz)
- 1 cup mini chocolate chips
- 1 ¾ cups milk
- ½ cup unsalted butter, melted
Instructions:
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Sprinkle the instant chocolate pudding mix evenly over the bottom of the dish.
- Pour the milk evenly over the pudding mix. Do not stir.
- Sprinkle the dry chocolate cake mix evenly on top.
- Drizzle the melted butter evenly over the cake mix, covering as much surface as possible.
- Sprinkle mini chocolate chips evenly over the top.
- Bake uncovered for 40–45 minutes, or until the top is set and the edges are bubbling.
- Let cool for 10–15 minutes before serving.
Serving Suggestions
- Serve warm with vanilla ice cream or whipped cream
- Drizzle with chocolate syrup for extra indulgence
- Dust lightly with powdered sugar before serving
Tips
- Do not mix the layers—this is key to the dump cake texture
- For extra gooeyness, slightly underbake by 3–5 minutes
- Use dark chocolate chips for a deeper chocolate flavor
Storage
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave for 20–30 seconds.