Ingredients
Scale
- 1 box (15.25 oz) Premium Chocolate Cake Mix
- 1 cup Whole Milk (replaces the water on the box)
- 1/2 cup Unsalted Butter, melted (replaces the oil on the box)
- 3 Large Eggs (room temperature)
- 1 teaspoon Pure Vanilla Extract
- 1/2 cup Semi-sweet Chocolate Chips (optional for extra richness)
Instructions
- Start by preheating your oven to 350°F (175°C). Grease a 9×13 inch baking pan with non-stick spray or a light coating of butter and flour. If you are making a dump cake variation, simply ensure your slow cooker or baking dish is ready to go. Having all your ingredients at room temperature ensures a smoother batter and a better rise.
- In a large mixing bowl, combine the chocolate cake mix, whole milk, melted butter, eggs, and vanilla extract. Use a hand mixer on medium speed for about two minutes. Replacing water with milk adds fat and flavor, while butter provides a richer mouthfeel than standard vegetable oil. Fold in the chocolate chips at the end to create pockets of molten chocolate throughout the cake.
- Pour the batter into your prepared pan and smooth the top with a spatula. Place the pan on the center rack of the oven. Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Avoid overbaking, as this is the primary cause of dry chocolate cakes.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack. Cooling is essential for the structure to set properly. Once cooled, you can frost it with your favorite chocolate ganache or a simple dusting of powdered sugar. For a dump cake style, serve warm with a scoop of vanilla bean ice cream.
- Cook Time: 45 minutes