Description
An indulgent, ultra-chocolatey dump cake that layers rich chocolate cake mix, melted butter, chocolate chips, and chocolate pudding into a simple, no-mixing dessert that’s deeply fudgy and easy to bake.
Ingredients
- 1 (15.25‑oz) package chocolate cake mix
- 1 (3.9‑oz) box instant chocolate pudding mix
- 1 (12‑oz) container frozen whipped topping, thawed
- 1 cup semisweet chocolate chips
- 1 cup chopped nuts (optional)
- 1½ cups milk
- 1½ cups water
- ½ cup unsalted butter, melted
- ½ teaspoon salt
Instructions
- Preheat oven to 350 °F (175 °C).
- In a 9×13‑inch baking dish, spread the chocolate cake mix evenly.
- Sprinkle the instant chocolate pudding mix and then the chocolate chips and chopped nuts (if using) over the cake mix.
- In a separate bowl, whisk together the milk, water, melted butter, and salt until well combined.
- Pour the wet mixture evenly over the dry layers in the baking dish—do not stir.
- Dollop the thawed whipped topping evenly across the top (again, no stirring).
- Bake for 35–40 minutes, until the topping is set and the edges start to bubble.
- Remove from the oven and let cool slightly—cake will be fudgy.
- Serve warm, optionally garnished with extra whipped topping, chocolate shavings, or ice cream.
Notes
- This dessert is incredibly rich—small servings are satisfying.
- To enhance the chocolate flavor, use dark chocolate cake mix or dark pudding.
- For extra texture, try mixing in nuts or sprinkling sea salt on top before baking.
- Be careful not to overbake—keep the center fudgy, not dry.
- Store any leftovers covered in the refrigerator; warm gently before serving, or serve cold for a denser texture.
Nutrition
- Serving Size: 1 slice (1/12 of recipe)
- Calories: Approx. 450 kcal
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 53 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg
