I found this recipe over at Eat, Live, Run and thought, despite what it’s called and the images one could conjure up from such a name, I would give it a whirl. I would have taken pictures but that would have taken time away from the actual eating process. Besides, ELR has photos on her page. Why re-invent the wheel, right?
Chocolate Pudding Dump Cake
1 chocolate boxed cake mix
(I used Duncan Hines Chocolate Fudge)
1 small package chocolate pudding
(again, I used the chocolate fudge flavor)
1 1/2 cups milk
1 1/2 cups (large handful) chocolate chips
Preheat oven to 350 degrees.
Prepare the pudding with the milk according to package directions. Add the cake mix and stir well to combine
(the batter will be thick. I had to pull out my mixer for a bit on this one).
Smooth batter into a greased 9 x 13-inch pan. Scatter chocolate chips on top.
Bake for 30 minutes, or until edges pull away from sides.
Time: 40 minutes
Folks, this was one easy little cake, and good too. It was all puddiny (not a real word, but somehow it fits). And the best part to me, at least, is that it included no eggs or oil. With no eggs I was free to fearlessly enjoy bites of the batter scraped from the sides of the bowl. My dad got in on the action, too, and told of how Mammy Sophia would let him lick the spoon when he was little.
Now, be sure to eat it while it’s still all warm and gooey, and a generous scoop of vanilla bean ice-cream on the side doesn’t take anything away from it either. I packed the one piece that was left over in my lunch for the next day and, while it was still good, it just wasn’t as good. This is a something that is definitely best right out of the oven.