Equipment Needed
- 9×13 inch baking pan (glass or metal both work)
- Medium saucepan or microwave-safe bowl
- Whisk
- Measuring cups
- Serving spoon or spatula
Step-by-Step Instructions
I always start by preheating my oven and greasing my 9×13 inch pan well with butter or non-stick spray. This cake is sticky and rich, and you don’t want any of it left behind. Then, I take my dry chocolate cake mix and pour it directly into the bottom of the prepared pan, spreading it into a roughly even layer. It feels oddly ceremonial—just dumping a box of powder into a pan. Next, I sprinkle the entire packet of dry instant chocolate pudding mix evenly over the cake mix. I use my fingers to break up any little lumps in the pudding mix. Already, the layers of chocolate look promising.
Now for the chocolate chips. I take my cup of mini chocolate chips and scatter them in a generous, even layer over the dry pudding mix. They look like little chocolate jewels waiting to melt. After this, I carefully pour 1 ½ cups of cool water over the entire surface. I do this slowly, trying to moisten as much of the dry mixture as possible. It will look strange and patchy—some dry spots, some wet clumps. That’s perfectly fine. The water begins to hydrate the mixes and starts the magic.(See the next page below to continue…)