Ingredients
Scale
- 1 box (15.25 oz) Chocolate Cake Mix (any variety like Devil’s Food or Dark Chocolate)
- 1 container (16 oz) Chocolate Frosting (milk chocolate or fudge)
- 1 cup Semi-sweet Chocolate Chips
Instructions
- Start by grabbing a large microwave-safe mixing bowl. Ensure your chocolate frosting is at room temperature so it is easy to stir. Line an 8×8 inch square baking pan with parchment paper, leaving a slight overhang on the sides. This allows you to lift the cake out easily once it has set. If you prefer a thinner, bark-like consistency, you can use a larger pan.
- Empty the entire dry chocolate cake mix into the bowl. Add the full container of chocolate frosting. Use a sturdy spatula to fold the two together until no dry streaks of flour remain. The mixture will be very thick and heavy. Once combined, fold in the chocolate chips. Place the bowl in the microwave for 1 to 2 minutes, stirring every 30 seconds, until the mixture is warm and the chips have slightly softened. This process “heat treats” the flour in the mix and helps the sugars bond for that bakery-style fudge texture.
- Transfer the thick batter into your prepared pan. Use the back of a spoon or a piece of wax paper to press the mixture down firmly into an even layer. You want it to be compact to ensure a fudgy bite. Place the pan in the refrigerator for at least two hours, or until the cake is firm to the touch. Once set, lift the cake out using the parchment paper edges. Slice it into small squares or wedges. Serve chilled or at room temperature for a softer feel.
- Cook Time: 15 minutes