Ingredients
Scale
- 1 box (15.25 oz) Chocolate Cake Mix (Devil’s Food or Dark Chocolate works best)
- 2 cups Mint Chocolate Chips (or Andes Mint baking bits)
- 3/4 cup Unsalted Butter, thinly sliced into squares
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with non-stick cooking spray or a thin layer of butter. This ensures the cake edges do not stick and makes serving much easier later.
- Spread the mint chocolate chips evenly across the bottom of the prepared baking dish. Pour the dry chocolate cake mix directly over the chips. Use a spatula to level the top so the cake mix is in an even layer, but do not pack it down. Place the thin slices of butter across the entire surface of the cake mix. Try to cover as much of the powder as possible to ensure a moist result.
- Place the dish in the center rack of the oven. Bake for 35 to 40 minutes, or until the top looks set and the chocolate is bubbling around the edges. Remove the dish from the oven and let it cool for at least 10 minutes before serving. This allows the chocolate to set slightly, making it the perfect consistency for scooping.
- Cook Time: 45 minutes