4 INGREDIENTS CHOCOLATE PUDDING DUMP CAKE
Total crowd pleaser!
I SO wanted to try it before I sent it to church, but (one) that would be tacky, and (two)….well, I don’t have a second thing. It would just be downright tacky, and my mama taught me better than that 😉
However, I was nervous about sending something out the door without having been ‘taste tested’. The batter was delicious, but that is all I could vouch for. Anyways…sick kid, no time, no choice!
Chocolate Pudding Dump Cake
(‘dump’ cake is such a Southern thing I think. Who wants to eat something chocolate with ‘dump’ in the title?!) Well, me, apparently.
INGREDIENTS:
1 box of chocolate cake mix
1 small box of chocolate instant pudding (I used the sugar free/fat free)
1 3/4 cups skim milk*
1 1/2 cups chocolate chips (I used semi sweet)
INSTRUCTIONS:
Preheat oven to 350 degrees. Mix your pudding with the milk. *The original recipe said to prepare the pudding with the milk according to package directions. My package said 1 3/4 cup milk for pie, and 2 cups for pudding. Her directions called for 1 1/2 cups. So…I just went with the 1 3/4 cup amount. She used regular instant pudding, not sf/ff, so her box might have called for a different amount.
After mixing your pudding and milk, stir in your chocolate cake mix. Just the dry mix, do not add anything to it. The batter will be very thick. (Like very thick frosting!). It’s okay, just go with it. Spread it into a greased 9×13 baking pan and scatter the chocolate chips on top. Bake for 30 minutes, until the edges start pulling away from the pan. My oven cooks hot, so I only cooked mine for about 25 minutes.