Chocolate pudding dump cake

I shouldn't have.

But I wanted to.

Really wanted to.

All I needed was a reason.

I finally got one -- our friend Marc's birthday!

So, that thing I wanted to do.... I finally did it!

What did I do, exactly?

Made the most sinful, decadent, so-good-that-it-must-be-bad-for-you chocolate cake ever!!!

And, uh, I have a confession regarding said chocolate phenomenon.

It's homemade! ...as in, made in my home.

But not from scratch.

Viva la boxes!  These boxes.

I did my research and was informed that this is the best chocolate cake mix.

It lived up to the hype.

And these boxes worked wonders... with my help of course.

Magic being the only other ingredient because this cake is as easy as it is sinful.

Sinfully chocolate!

Har-dee har har.

If you're not sold on this already, here's another perk: egg-less batter.

You know, so you can do this.

And then, after the oven has worked its brand of hocus pocus, you should do this.  Don't look at the clock while you're at it.

I said, don't loo-... oops.  Return to that incredibly moist chocolate cake begging for attention.

Better not look at the cake pan, either.  Wasn't this for someone's birthday?

There, that's better.  No one will ever notice, right?  Gulp.  Happy birthday, Marc!  Happy chocolate cake eating to the rest of us :)


Chocolate Pudding Dump Cake
(adapted from Eat, Live, Run)
-makes one 9-by-13-inch cake

A few notes: Adapt this as you like... vary the flavors of chips on top, maybe use a vanilla cake mix and vanilla pudding... or strawberry... or pumpkin?  The possibilities are endless!  Oh, and that picture of some white chocolate chips at the beginning of this post?  Um, well, I decided that I wanted no part of that white chocolate and more of the real stuff.  My apologies, little chips.  Next time... maybe.

1 boxed chocolate cake mix (I recommend Duncan Hines Dark Chocolate Fudge Moist Deluxe)
1 small box (3.4oz) of instant chocolate pudding (I used Jell-O Instant Chocolate)
1 1/2 cups semi-sweet chocolate chips
1 1/2 cups milk

Preheat oven to 350 degrees F.  Lightly coat a 9-by-13-inch pan/dish with nonstick spray and set aside.

In a large bowl, whisk the milk and pudding mix together and allow to sit for two minutes to thicken.  Add dry cake mix and stir with rubber spatula until combined and no streaks of dry mix are visible.  Batter will be quite thick!

Pour batter into prepared pan and spread evenly.  Sprinkle with chocolate chips.  Bake 30 minutes, or until toothpick inserted in center comes out clean.  Cool completely on wire rack.