Ingredients:

  • 1 (14 oz) tin Sweetened Condensed Milk (Full-fat is best)
  • 1 (5.1 oz) box Instant Chocolate Pudding Mix (dry mix only, do not prepare)
  • 2 Tbsp Unsweetened Cocoa Powder (Dutch-process preferred)
  • 1 cup Semi-Sweet or Milk Chocolate Chips, divided (1/2 cup for the base, 1/2 cup for the topping)
  • 1 (15.25 oz) box Chocolate Fudge Cake Mix (dry mix only)
  • 5 sticks (12 Tbsp) Unsalted Butter, cold and thinly sliced
  • Pinch Flaky Sea Salt (optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. In a large mixing bowl, combine the sweetened condensed milk, the instant chocolate pudding mix (dry), the unsweetened cocoa powder, and half (1/2 cup) of the chocolate chips. Whisk until fully combined and smooth.
  3. Pour the mixture into the prepared baking dish and spread it into an even layer using a spatula. This forms the fudgy foundation.
  4. Evenly sprinkle the entire contents of the dry chocolate fudge cake mix over the fudgy base layer. Crucial: Do not stir or mix the layers.
  5. Slice the cold butter into thin patties (about 20-25 pieces). Arrange the butter slices evenly over the surface of the dry cake mix, ensuring maximum coverage.
  6. Sprinkle the remaining 1/2 cup of chocolate chips over the butter and cake mix. Add a small pinch of flaky sea salt if desired.
  7. Place the dish in the preheated oven and bake for 45 to 50 minutes. The cake is done when the topping is golden brown and crisp, and the center is actively bubbling.
  8. Remove from the oven and let it stand for at least 15 minutes before serving. This allows the fudgy base to set slightly. Serve warm with ice cream or whipped cream.