Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- In a large bowl, combine cake mix, pudding mix, cocoa powder, and milk until smooth.
- Fold in chocolate chips and chopped mini Reese’s cups.
- Spread the thick batter evenly into the prepared pan.
- Bake for 35 minutes, or until edges are set and a toothpick comes out mostly clean.
- Cool 10–15 minutes before serving warm as-is, or with ice cream, whipped cream, or chocolate syrup.
Notes
Storage Tips:
• Room temp: Store in an airtight container up to 3 days.
• Fridge: Store covered up to 1 week.
• Freezer: Wrap tightly and freeze up to 3 months. Thaw overnight in fridge. Variations: Try swapping the cake mix for red velvet or yellow cake, or change the pudding flavor to butterscotch, vanilla, or peanut butter. A teaspoon of espresso powder deepens chocolate flavor beautifully. Mix-ins like peanut butter chips, chopped Snickers, or banana slices are also delicious options!
• Room temp: Store in an airtight container up to 3 days.
• Fridge: Store covered up to 1 week.
• Freezer: Wrap tightly and freeze up to 3 months. Thaw overnight in fridge. Variations: Try swapping the cake mix for red velvet or yellow cake, or change the pudding flavor to butterscotch, vanilla, or peanut butter. A teaspoon of espresso powder deepens chocolate flavor beautifully. Mix-ins like peanut butter chips, chopped Snickers, or banana slices are also delicious options!
