Ingredients
Scale
- 1 box (15.25 oz) Premium Chocolate Cake Mix
- 1/2 cup Unsalted Butter, melted (or 1 can of fruit filling for dump style)
- 2 cups Semi-Sweet Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C) if you are making the dump cake version. Grease a 9×13 inch baking dish thoroughly with non-stick spray or butter. If you are choosing the no-bake route, prepare a space in your refrigerator and line your pan with parchment paper for easy removal later.
- Spread the dry chocolate cake mix evenly across the bottom of the prepared pan. Do not pack it down; keep it light and airy. Pour the melted butter evenly over the dry mix. If you see large dry spots, use a fork to gently toss the top layer so the butter incorporates. Sprinkle the entire bag of chocolate chips over the top of the mixture.
- Place the pan in the oven and bake for 40 to 45 minutes until the edges are bubbly and the center is set but slightly soft. For the no-bake variation (using a pudding/cool-whip base hack), fold the mix into your wet ingredients and let it set in the fridge for at least 4 hours. Once done, let the cake cool for 10 minutes before serving. This allows the chocolate to firm up just enough to create a fudge-like consistency.
- Cook Time: 50 minutes