Chocolate Dump Cake with Chocolate Pudding

Evenly sprinkle the cake mix into the pan and then sprinkle the pudding mix over the top; set aside momentarily.

Melt the butter (about 1 minute in the microwave on high power, or as necessary) and allow it to cool momentarily.

To a large measuring cup or bowl, add the milk, the cooled butter, and whisk to combine the wet ingredients.

Slowly and evenly pour the wet ingredients over the dry ingredients in the pan.

Whisk to combine and create a smooth and uniform cake batter, and then smooth it with a spatula to make it flat and neat.

Evenly sprinkle the chocolate chips over the top. Tip - Use anywhere between 10 to 12 ounces of chips (mini or regular sized). I used a 10 ounce bag of mini chips + about 2 ounces of regular sized because that's what I had on hand and the visual size contrast looks cool I think. 

Bake for about 45 minutes, rotating the pan once midway through baking to ensure even baking. Baking Tips - Cake is done when the edges are set, and the center is set and not raw, although it's okay to pull this cake even if the center looks a bit underdone and gooey. It'll firm up a bit as it cools outside of the oven. Plus there are no eggs in this cake to worry about.

Serve immediately when warm (cold vanilla ice cream and chocolate sauce are amazing touches) or serve when it's cooled a bit. Tips - This is a messy cake and don't expect to cut it into neat and precise slices. We dive in with spoons right into the baking pan while it's warm, or use a serving spoon to dollop portions into bowls or plates. 

Storage - I like to store this cake covered in the fridge where it'll keep for up to 5-7 days and serve the leftovers chilled. It'll keep airtight at room temp for up to 5 days or in the freezer for up to 3 months.