Ingredients
Scale
- 1 box (15.25 oz) Chocolate Cake Mix
- 2 cans (15 oz each) Chocolate Pudding (or 1 jar of Chocolate Fudge Sauce)
- 1 cup Peppermint Crunch Baking Chips (or crushed candy canes)
- *Note: While traditionally 3 ingredients, 1/2 cup of melted butter is often used to moisten the top of the cake mix if not using a wet filling.*
Instructions
- Step 1: Preparation
Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish with non-stick cooking spray or butter to ensure easy serving later. Gather your three main ingredients so you can assemble the cake quickly. - Step 2: Layering and Baking
Spread the chocolate pudding or fudge sauce evenly across the bottom of the prepared baking dish. Sprinkle half of the peppermint crunch chips over the pudding. Pour the dry chocolate cake mix directly over the top, spreading it into an even layer with a spatula. If you are using butter, drizzle the melted butter evenly over the dry mix. Bake for 35 to 40 minutes, or until the edges are bubbly and the center is set but still slightly soft. - Step 3: Plating
Remove the cake from the oven and immediately sprinkle the remaining peppermint chips over the hot surface so they soften slightly. Let the cake cool for at least 10 minutes before serving. This allows the fudge layer to set. Scoop warm portions into bowls and top with a dollop of whipped cream or a scoop of vanilla bean ice cream for the ultimate holiday experience.
- Cook Time: 45 minutes