½cupunsalted butter1 stick, 113 grams, melted but not hot
1boxchocolate cake mix
15.1 ouncebox instant chocolate pudding
2½cupswhole milk
12ouncesbag semi-sweet chocolate chips
Instructions
Spray a 9x13 casserole dish with nonstick spray and preheat your oven to 350°F.
Sprinkle the chocolate cake mix evenly in the dish.
Sprinkle the instant chocolate pudding mix evenly across the cake mix.
Add the milk to the butter – make sure the butter isn’t hot, so the milk doesn’t curdle.
Pour the milk/butter mix on top of the cake and pudding mix.
Use a whisk to mix slightly – you don’t need to stir entirely, but you do want it slightly incorporated so that it bakes evenly.
Sprinkle the entire bag of chocolate chips across the top.
Place in the oven to bake for 40-45 minutes.
Serve warm with ice cream.
Notes
When buying the cake mix, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.
You’ll want to use a 9”x13″ pan so that the texture and consistency are right. I’ve used an 11″ x 7″ pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done.