Hot Chocolate Dump Cake
Serves: 12
Ingredients:
1 package (3.4 oz) Jell-OT chocolate-flavor instant pudding and pie filling
1 1/2 cups milk
1 box Betty CrockerT Super MoistT chocolate fudge cake mix
4 cups miniature marshmallows
1 cup semisweet chocolate chips
2 teaspoons dry hot chocolate mix
Instructions:
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking
spray.
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.
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.
Sprinkle top lightly with dry hot chocolate mix just before serving. Cut
into 4 rows by 3 rows.
Tips:
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.
Serves: 12
Ingredients:
1 package (3.4 oz) Jell-OT chocolate-flavor instant pudding and pie filling
1 1/2 cups milk
1 box Betty CrockerT Super MoistT chocolate fudge cake mix
4 cups miniature marshmallows
1 cup semisweet chocolate chips
2 teaspoons dry hot chocolate mix
Instructions:
Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking
spray.
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.
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.
Sprinkle top lightly with dry hot chocolate mix just before serving. Cut
into 4 rows by 3 rows.
Tips:
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.
