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The best part about this fudge cake is how easy it is to make. Followed very closely by how tasty it is. This dump cake recipe requires just one additional step on mixing the wet ingredients before pouring them over the cake mix, but it’s well worth it. The finished cake is moist and gooey thanks to chocolate pudding mix and plenty of caramel sauce.
Ingredients
Nonstick cooking spray
1pkg. 2-layer-size chocolate cake mix
1 (5.9-oz.) pkg.chocolate instant pudding and pie filling mix
1cupmilk
1/2cupsalted butter, melted
2eggs
1/4cupsour cream
1cup chopped toasted pecans, plus more for garnish
3/4cupsemisweet chocolate chips
1/2cup English toffee bits
Caramel sauce
Chocolate syrup
Flaky sea salt
Directions
Preheat oven to 350°F. Coat a 3-quart baking dish with nonstick cooking spray. Evenly sprinkle cake mix and pudding into the prepared dish. Stir to combine. In a medium bowl whisk together the milk, melted butter, eggs, and sour cream until combined. Pour milk mixture over the cake mix mixture. Gently stir with a fork until mixture is just combined. (There will still be areas of dry mix. This is ok.) Top with pecans, chocolate chips and toffee bits.
Bake 45 to 50 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 30 minutes. Drizzle caramel and chocolate syrup over the cake. Top with flaky sea salt and additional chopped pecans, if desired. Serve warm or at room temperature.
Credits
Recipe developed by Jaelyn Luong.
- <span>Recipes & Cooking</span>
- <span>Desserts & Baking</span>
- <span>Cakes</span>
- <span>Chocolate Cake</span>
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