Equipment Needed
- 9×13 inch baking dish (glass or metal)
- Large mixing bowl
- Whisk or spatula
- Measuring cups and spoons
- Small saucepan or microwave-safe bowl (for melting butter)
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and generously grease my 9×13 inch baking dish with butter or non-stick spray. Then, I pour the entire dry chocolate cake mix into my large mixing bowl. To this, I add the milk and the melted butter. I use a whisk to combine everything. Now, here’s the thing: it will look weird at first. It’ll be very thick, almost like a brownie batter, and a bit lumpy. That’s perfectly normal! I just keep stirring until it’s mostly smooth, but I don’t overmix it. The smell of the raw chocolate batter is already promising.
Next, I gently fold in about two-thirds of the chopped peanut butter cups and all of the chocolate chips. I save the remaining chopped cups for the top. The batter will be very thick and studded with peanut butter cup pieces. I spread this thick batter as evenly as I can into the prepared baking dish. It won’t be perfectly smooth, and that’s fine—this is a rustic, dump cake! I use my spatula to nudge it into the corners.(See the next page below to continue…)