Karen As Chocolate Dump Cake

Rich, velvety chocolate and sweet, creamy condensed milk come together in perfect harmony in this scrumptious dump cake.

With a moist, fluffy base and a gooey, chocolatey top, it’s the perfect treat for anyone with a sweet tooth.

And the best part?

It’s incredibly easy to whip up!

Ingredients

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup semi-sweet chocolate chips
• 1 cup sweetened condensed milk
• 1/2 cup chopped walnuts (optional)

Instructions

Preheat your oven to 350°F (180°C).

Grease a 9×13-inch baking dish and set it aside.

In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.

Set aside.

In a large bowl, use an electric mixer to cream together the softened butter and sugar until light and fluffy.

Beat in the eggs one at a time, followed by the vanilla extract.

Gradually mix in the flour mixture until just combined, being careful not to overmix.

Melt the chocolate chips in the microwave in 30-second increments, stirring between each interval, until smooth.

Allow the chocolate to cool slightly.

Pour the batter into the prepared baking dish and smooth the top.

Drizzle the melted chocolate over the batter, followed by the sweetened condensed milk.

If using walnuts, sprinkle them on top.

Bake for 40-45 minutes or until a toothpick inserted 2 inches from the pan’s edge comes out with a few moist crumbs attached.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Slice into squares and serve.

You’ll get about 10 servings.

Notes

Make sure to adjust the oven racks to accommodate the 9×13-inch baking dish, as it might be a snug fit.

To ensure the cake releases easily from the pan, grease it generously and make sure to get it into all the corners.

If using walnuts, be gentle when sprinkling them on top to avoid pressing them into the batter.

Don’t overmix the batter, as it can lead to a dense cake.

When melting the chocolate chips, be patient and stir well between each interval to avoid burning.

Let the cake cool completely before slicing to prevent it from breaking apart.

You can store leftovers in an airtight container at room temperature for up to 3 days.

Nutrional Value

• Calories: 540
• Total Fat: 34g
• Saturated Fat: 20g
• Cholesterol: 80mg
• Sodium: 350mg
• Total Carbohydrates: 56g
• Dietary Fiber: 2g
• Sugars: 36g
• Protein: 5g