Description
A fudgy, ultra‑easy dessert made by layering dry cake mix, pudding mix, and chocolate chips, with a rich milk‑butter pour‑over—baked until molten and irresistible.
Ingredients
Nonstick cooking spray
1 package devil’s food cake mix (2‑layer size)
1 (5.1 oz) package instant chocolate pudding mix
2½ cups whole milk
½ cup salted butter, melted
1 tablespoon instant espresso powder (optional)
1 (12 oz) package semisweet chocolate chips
Sweetened whipped cream or vanilla ice cream (optional, for serving)
Instructions
- Preheat oven to 350 °F. Spray a 3‑quart baking dish with nonstick cooking spray.
- Evenly sprinkle the cake mix into the dish. Top with the pudding mix.
- In a medium bowl, whisk together milk, melted butter, and espresso powder if using. Pour over the dry mixes, whisk lightly—some dry spots are ideal.
- Scatter the chocolate chips evenly on top.
- Bake for 40–45 minutes, until mostly set and fudgy on top.
- Let stand briefly before serving warm with whipped cream or ice cream.
Notes
- No mixing bowls required—just layer ingredients directly.
- Leaving dry spots ensures gooey, fudgy texture pockets.
- Customize with espresso, spices, extracts, fruit, or nuts.
- Serve with whipped topping or ice cream for extra indulgence.
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 scoop (~1/10 of cake)
- Calories: 360
- Sugar: 28g
- Sodium: 260mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 50mg
