Ingredients
Scale
- 1 box (15.25 oz) Devil’s Food or Chocolate Cake Mix
- 2 cups Prepared Hot Cocoa (made with milk or water, cooled slightly)
- 3/4 cup Unsalted Butter, melted or thinly sliced
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. Make your hot cocoa if you haven’t already; ensure it is rich and flavorful, as this provides the liquid base for the cake.
- Spread the dry chocolate cake mix evenly across the bottom of the prepared baking dish. Slowly pour the prepared hot cocoa over the dry cake mix. Try to cover as much of the powder as possible. Finally, drizzle the melted butter over the top or place thin slices of butter in a grid pattern across the entire surface. Remember the golden rule of dump cakes: do not stir the ingredients! The oven does the work of merging them into a delicious cobbler-like texture.
- Place the dish in the center rack of the oven and bake for 35 to 40 minutes. The edges should be set and the center should look fudgy and slightly bubbling. Remove from the oven and let it sit for about 10 minutes to firm up. Serve warm in bowls, topped with mini marshmallows or a drizzle of chocolate syrup for the full hot cocoa experience.
- Cook Time: 45 minutes