The Chocolate Dump Cake My Family Can’t Stop Eating
Ingredients
- 14 stickounces unsalted butter
- 2 1/4 cups whole milk
- 2 teaspoons instant espresso powder
- 1/2 teaspoon kosher salt
- 1 (15.25-ounce) box chocolate cake mix
- 1 (3.9-ounce) box instant chocolate pudding mix
- 1 3/410.5 cups10.5ounces semisweet chocolate chips
- Vanilla ice cream or whipped cream
Shop ingredients
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Instructions
- Grease a 9x13-inch baking dish with butter.
- Combine the melted butter, milk, espresso powder (if using), and salt in the greased baking dish. Use a rubber spatula to stir until the espresso is dissolved.,Evenly sprinkle the cake mix, pudding mix, and 1 1/4 cups of the chocolate chips over the milk mixture. Stir until just combined. It’s okay if there are a few dry spots and if the batter isn’t completely smooth.,Gently smooth the cake batter into an even layer. Top with the remaining chocolate chips.,Simply Recipes / Mark Beahm,Simply Recipes / Mark Beahm
- Bake the cake on the middle rack until just set and a toothpick comes out with moist crumbs attached, 35 to 40 minutes.,Allow the cake to cool slightly, about 5 minutes. Serve warm with vanilla ice cream or whipped cream if desired.,Leftover cake can be stored in the baking dish tightly wrapped with plastic wrap at room temperature for up to 3 days.,Love the recipe? Leave us stars and a comment below!,Simply Recipes / Mark Beahm
Source
Original recipe: View Original
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