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Precious Tiny Chocolate Cake

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“This is a Chocolate Lovers dream dessert...my husband LOVES this! He says "To quote Rachel Ray...this is DEE-LISH!" I came up with this idea one night when I couldn't sleep...and I am thankful that is actually better tasting than I ever dreamed.”
READY IN:
10mins
SERVES:
8-12
YIELD:
1 9x13 in Cake
UNITS:
US

Ingredients Nutrition

  • 1 (18 1/2 ounce) boxtripple chocolate cake mix
  • 3 eggs (or whatever cake mix calls for)
  • 14-13 cup oil (or whatever cake mix calls for)
  • water
  • 1 (12 ounce) packagem&ms miniature chocolate chips
  • 1 (8 ounce) container Cool Whip

Directions

  1. Preheat oven to 350 degrees.
  2. Spray 9x13 in Cake pan with non-stick cooking spray.
  3. Prepare cake mix per direction on box.
  4. Stir in 3/4 bag of mini baking chips.
  5. Pour into prepared pan.
  6. Bake according to directions on box.
  7. Cook cake in pan COMPELETLY.
  8. Frost cake with Cool Whip.
  9. Sprinkle with remaining mini baking chips.
  10. Cut and ENJOY!
  11. Cover and Refrigerate any remaining cake.

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