Nutrition balance score
Unbalanced
Glycemic Index
49
Low
Glycemic Load
28
High
Nutrition per serving
Calories389.9 kcal (19%)
Total Fat19.7 g (28%)
Carbs55 g (21%)
Sugars36.2 g (40%)
Protein4.5 g (9%)
Sodium573.9 mg (29%)
Fiber2.6 g (9%)
% Daily Values based on a 2,000 calorie diet
Ingredients
12 servings
1 stickunsalted butter
melted, plus more for greasing the baking dish
2 ¼ cupswhole milk
room temperature You can quickly warm the milk to room temperature by heating it in the microwave in 30-second intervals
2 teaspoonsinstant espresso powder
optional
½ teaspoonkosher salt
1 x 15.25 ouncechocolate cake mix
box
1 x 3.9 ounceinstant chocolate pudding mix
box
1 ¾ cupssemisweet chocolate chips
divided
Vanilla ice cream
or whipped cream, for serving, optional
Instructions
Step 1
Preheat the oven to 350°F.
Step 2
Grease a 9x13-inch baking dish with butter.
Step 3
Combine the melted butter, milk, espresso powder (if using), and salt. Use a rubber spatula to stir until the espresso is dissolved.
Step 4
Add cake mix, pudding mix, and 1 1/4 cups of the chocolate chips. Stir until just combined. It’s okay if there are a few dry spots and if the batter isn’t completely smooth.
Step 5
Gently smooth the cake batter into an even layer. Top with the remaining chocolate chips.
Step 6
Bake the cake on the middle rack until just set and a toothpick comes out with moist crumbs attached, 35 to 40 minutes.
Step 7
Allow the cake to cool slightly, about 5 minutes. Serve warm with vanilla ice cream or whipped cream if desired.
Step 8
Leftover cake can be stored in the baking dish tightly wrapped with plastic wrap at room temperature for up to 3 days.
Step 9
Warm in the oven next day before serving.
Notes
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