Ingredients
Equipment
Method
- Step 1: Preheat your oven to 350°F (175°C). Grab a 9x13-inch baking dish and give it a good spray with non-stick cooking spray.
- Step 2: Pour the entire box of chocolate cake mix into the bottom of your prepared dish. Spread it out into an even layer. Next, sprinkle the instant chocolate pudding mix right over the cake mix. Do not stir yet!
- Step 3: Pour the whole milk directly over the dry ingredients. Take a fork or a small whisk and gently combine the milk with the dry mixes. You don't need to be super thorough; a few lumps are fine.
- Step 4: Drizzle the melted butter evenly over the top of your cake mixture. Finally, scatter the semi-sweet chocolate chips generously all over.
- Step 5: Pop your dish into the preheated oven and bake for 40-45 minutes. You're looking for the edges to be set, but the center will still be wonderfully soft and gooey.
- Step 6: Once it’s out of the oven, it’s best served warm, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
Substitutions & Additions: Try yellow or red velvet cake mix. Use vanilla, white chocolate, or cheesecake instant pudding. Stir in ½ cup of chopped pecans, walnuts, or almonds with the chocolate chips. Spread a can of cherry pie filling or crushed pineapple (undrained) on the bottom (reduce milk to 2 cups if using). Swirl caramel sauce or sprinkle toasted shredded coconut on top before baking.
Tips for Success: Don't over-whisk; a gentle whisk is all you need. Ensure you're using instant pudding, not cook-and-serve. The center will be gooey; if a toothpick comes out with moist crumbs, that's what you want. Avoid overbaking. This cake is truly best served warm for maximum gooeyness. If cooling, it will firm up, but warm, messy scoops are preferred.
Storage: Store covered at room temperature for up to 1 day. For longer storage, cover tightly and refrigerate for up to 3-4 days. Reheat individual servings in the microwave for 20-30 seconds, or the whole dish in a 300°F (150°C) oven until warmed through.