Hot Chocolate Dump Cake

No need to decide between hot cocoa and chocolate cake – with this decadent dump cake, you can have both! MORE+ LESS-

By Tablespoon Kitchens

September 20, 2016

package (3.4 oz) Jell-O™ chocolate-flavor instant pudding and pie filling

1 1/2

cups milk

box Betty Crocker™ Super Moist™ chocolate fudge cake mix

cups miniature marshmallows

cup semisweet chocolate chips

teaspoons dry hot chocolate mix

Hide Images

1

Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
2

In large bowl, beat dry pudding and milk with whisk 2 minutes. Stir in cake mix and 2 cups of the miniature marshmallows until combined. Spread batter evenly in bottom of pan. Scatter chocolate chips evenly on top.
3

Bake 30 to 35 minutes or until toothpick inserted in center of cake comes out almost clean. Immediately sprinkle remaining 2 cups miniature marshmallows on top. Cool completely in pan, about 1 hour.
4

Sprinkle top lightly with dry hot chocolate mix just before serving. Cut into 4 rows by 3 rows.

Sprinkle crushed candy canes over cooled cake before serving for a “peppermint hot cocoa” twist.
Store cake tightly covered at room temperature up to 2 days.
To easily cut cake, use a knife sprayed with cooking spray.