Hot Cocoa Chocolate Dump Cake
Servings: 12 servings
Ingredients
- 3.4 ounces Chocolate fudge instant pudding mix
- 2 ounces Hot Cocoa Mix - 2 packets
- 1 ½ cups Milk
- 15.25 ounces Chocolate Fudge Cake Mix
- 4 cups Mini Marshmallows
- 12 ounces chocolate chips - 1 bag
- Hershey's syrup (optional)
- Whipped cream (optional)
Instructions
- Preheat the oven to 350 degrees and spray your pan (13X9) with non stick spray.
- Mix the pudding mix, one package of hot cocoa mix, and milk in a bowl. Use a whisk.
- Stir in the cake mix until moist. Fold in half of the marshmallows.
- Put it into the cake pan and spread it out. Sprinkle on the chocolate chips.
- Bake in the oven for 35 minutes.
- Remove and add on the rest of the marshmallows asap. Let the cake cool for 1 hour.
- Before serving add on the other hot cocoa mix envelope and some whipped cream!
Notes
- Use hot water or hot milk for extra fudginess: Warm liquid helps bloom the cocoa in the cake mix and pudding mix, giving you a deeper chocolate flavor and a softer, molten texture.
- Add a pinch of salt: Just 1–2 pinches enhances the chocolate flavor and balances the sweetness without making the cake taste salty.
- Swap in Coffee: Coffee adds deeper chocolate flavor without tasting like coffee.
- Let it rest 10 minutes before serving: This helps the sauce thicken slightly while keeping the center warm and spoonable.