Ingredients
Scale
- 1 box (15.25 oz) Devil’s Food or Chocolate Cake Mix
- 1 package (10 oz) Peppermint Crunch Baking Bits (or crushed candy canes)
- 1 cup (2 sticks) Salted Butter, thinly sliced into squares
Instructions
- Preheat your oven to 350°F (175°C). Take a 9×13-inch baking dish and lightly grease it with non-stick cooking spray or a small amount of butter. Ensure the oven rack is in the center position to allow for even heat distribution while the cake bakes.
- Spread half of the peppermint crunch baking bits evenly across the bottom of the prepared baking dish. Pour the dry chocolate cake mix directly over the peppermint layer. Use a spatula or the back of a spoon to spread the dry mix into an even layer, reaching all the corners. Do not stir the ingredients. Place the thin slices of butter across the entire surface of the cake mix, ensuring you cover as much of the dry powder as possible. Sprinkle the remaining peppermint crunch bits over the top of the butter slices.
- Place the dish in the preheated oven and bake for 40 to 45 minutes. You will know it is done when the edges are bubbly and the center has set into a fudgy consistency. Remove the cake from the oven and let it cool for at least 10 minutes before serving. This resting period allows the chocolate and peppermint to set slightly, making it easier to scoop. Serve warm with a dollop of whipped cream or a scoop of peppermint ice cream.
- Cook Time: 45 minutes