Ingredients
.1 (3.9 oz) box Betty Crocker™ chocolate-flavored instant pudding & pie filling mix
.1½ cups whole milk
.1 (15.25 oz) box Betty Crocker™ Super Moist™ Chocolate Fudge cake mix
.½ cup semisweet chocolate chips
.1 cup mini peanut butter cups (from an 8 oz bag), halved
.½ cup coarsely crushed pretzel twists (about 14 pretzels)
Instructions
Preheat the Oven:
Set oven to 350°F (175°C). Lightly spray a 13×9-inch baking pan with non-stick cooking spray.
Mix the Base:
In a large bowl, whisk together the dry pudding mix and milk for about 2 minutes until well combined. Stir in the cake mix until a thick batter forms.
Spread the Batter:
Pour the batter into the prepared pan and spread evenly across the bottom using a spatula.
Add the Chocolate Chips:
Sprinkle the chocolate chips evenly over the top of the batter.
Bake the Cake:
Place in the oven and bake for 28–32 minutes or until a toothpick inserted in the center comes out mostly clean with just a few moist crumbs.
Top with Peanut Butter Cups and Pretzels:
As soon as it comes out of the oven, press the mini peanut butter cups gently into the warm surface. Sprinkle crushed pretzels evenly over the top.
Cool and Serve:
Let the cake cool completely in the pan on a wire rack for at least 15 minutes before serving. Use a large spoon to scoop and serve.
