Ingredients
Scale
- 1 box (15.25 oz) chocolate cake mix
- 1 box (3.4 oz) instant chocolate pudding mix
- 1¾ cups milk
- 1 package (8 oz) mini peanut butter cups, roughly chopped
Instructions
- Preheat oven to 350°F (180°C). Grease a 13×9 inch baking dish.
- In a large bowl, whisk milk and instant pudding mix until smooth.
- Add chocolate cake mix and stir until fully combined. Batter will be thick.
- Fold in chopped peanut butter cups.
- Spread mixture evenly into prepared baking dish.
- Bake for 25 minutes, until a toothpick comes out with a few moist crumbs.
- Cool slightly before serving warm with ice cream if desired.
Notes
- Do not overmix the batter to keep cake tender.
- Mixture should be thick before baking.
- Serve warm with ice cream or chocolate sauce.
- Store covered in fridge for up to 3 days.
- Freeze slices up to 3 months and reheat before serving.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American