Ingredients
Scale
- 1 box (15.25 oz) Premium Chocolate Cake Mix
- 1 can (12 oz) Peppermint-flavored Soda or 1.5 cups Peppermint Mocha Coffee Creamer
- 1/2 cup Unsalted Butter, melted or thinly sliced
- Optional: 1/2 cup Crushed Candy Canes or Chocolate Chips for topping
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with non-stick cooking spray or a light coating of butter. If you are opting for the no-bake version of this hack, prepare a lined baking sheet instead to set your cake truffles later.
- Pour the dry chocolate cake mix into the prepared baking dish, spreading it out evenly. If you are making a traditional dump cake, pour the peppermint soda or creamer directly over the powder. Do not over-mix; a few dry spots are perfectly fine for that authentic dump cake texture. Top the mixture with the melted butter or thin slices of butter to ensure a golden, rich crust.
- Place the dish in the center rack of the oven and bake for 30 to 35 minutes, or until the edges are bubbly and the center is set. If you added chocolate chips, sprinkle them on during the last 5 minutes of baking. Remove from the oven and let it cool for at least 15 minutes before serving. This allows the peppermint flavors to meld perfectly with the chocolate.
- Cook Time: 45 minutes