Averie Cooks

0 Preheat oven to 350F and spray a 9x13-inch pan very well with cooking spray.
1 Evenly sprinkle the cake mix into the pan and then sprinkle the pudding mix over the top; set aside momentarily.
2 Melt the butter (about 1 minute in the microwave on high power, or as necessary) and allow it to cool momentarily.
3 To a large measuring cup or bowl, add the milk, the cooled butter, and whisk to combine the wet ingredients.
4 Slowly and evenly pour the wet ingredients over the dry ingredients in the pan.
5 Whisk to combine and create a smooth and uniform cake batter, and then smooth it with a spatula to make it flat and neat.
6 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. 
7 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.
8 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. 
9 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.