Ingredients
Equipment
Method
Preparation
- Preheat oven to 350°F (175°C) and grease a 9x13 inch rectangular glass baking dish.
- Spread dry cake mix into the dish, pour milk and vanilla over it, and zig-zag with a fork to hydrate the cocoa base.
Swirling and Topping
- Dollop warmed peanut butter over the base and use a knife to create thick, marbled swirls.
- Scatter chocolate chips and cover the surface with thin butter slices and sea salt.
Baking
- Bake for 35-40 minutes until edges are crisp and center is molten and gooey.
Nutrition
Notes
Do not overmix the cake base or you will lose the 'dump cake' texture.
Check for dry spots at the 20-minute mark and add butter if needed.
Check for dry spots at the 20-minute mark and add butter if needed.
