1 box chocolate cake mix
1 package instant chocolate pudding mix
2 cups semisweet chocolate chips, divided
2 cups 2% milk
Step 1: Prep the pan
Preheat the oven to 350°F and grease a 13-by-9-inch baking dish.
Step 2: Layer the ingredients
Evenly sprinkle dry cake mix into the dish and then layer that with dry
pudding mix. Top those two layers with 1-3/4 cup chocolate chips, and
drizzle milk over the top of the chocolate chip layer.
Step 3: Gently stir
Stir to combine everything. The mixture will look thick and lumpy.
Sprinkle the rest of the chocolate chips over the top of the combined
ingredients.
Step 4: Bake
Bake your chocolate dump cake until the top appears set and the edges
pull away from the dish, about 35–40 minutes. Cool slightly on a wire
rack and serve warm.
Serve in bowls with ice cream.
Tips for making chocolate dump cake
served in bowls with ice cream
You can make chocolate dump cake your own by using your favorite
chocolate cake mix. The recipe also calls for semisweet chocolate chips,
but you can change that based on preference too. Try milk chocolate
chips for a sweeter taste, or 72% cacao dark chocolate chips for a
richer taste.
We love a good mash-up of dump cakes and candy. If you want to take this
chocolate dump cake into Reese’s Peanut Butter Cup territory, top it
with creamy peanut butter instead of ice cream.
While this cake is best served fresh, leftovers can be stored in a
covered container in the refrigerator for up to three days. If you don’t
want to enjoy it chilled, warm it up in the microwave for that
fresh-baked effect. If you’d like to freeze your chocolate dump cake,
cut it into serving sized portions before freezing.