Chocolate Crunch Cake

Total Time Prep: 20 min. + chilling Bake: 30 min. + cooling
Yield 16 pieces
Test Kitchen Approved
Chocolate crunch cake is a viral treat that was made for chocolate lovers. Chocolate cake in itself is delicious, but adding even more chocolate and some crunch takes this dessert to a whole new level.

Ingredients

  • 1 package (15-1/4 ounces) devil's food cake mix
  • 1 cup water
  • 1/2 cup canola oil
  • 2 large eggs, room temperature
  • TOPPING:
  • 1-1/2 cups semisweet chocolate chips
  • 1-1/2 cups Cocoa Krispies
  • FROSTING:
  • 1 cup butter, softened
  • 1 cup baking cocoa
  • 4-1/2 cups confectioners' sugar
  • 1/2 cup 2% milk

Directions

  1. Preheat the oven to 350°. Grease a 13x9-in. cake pan.
  2. In a large bowl, beat cake mix, water, oil and eggs until smooth. Transfer the cake batter to the prepared pan; bake as directed on the box. Remove to wire rack to cool completely.
  3. To make the crunch topping, line a baking sheet with parchment paper. Melt the chocolate in a large microwave-safe bowl in 30-second increments, stirring in between. Fold in the Cocoa Krispies. Spread into an even layer on the prepared baking sheet. Chill 1 hour; chop into small pieces.
  4. To make the frosting, in a large mixing bowl, beat butter, baking cocoa and half the confectioners’ sugar until combined. Gradually mix in milk and the remaining confectioners’ sugar, beating until the frosting is light and fluffy.
  5. Spread the chocolate frosting on the cake. Sprinkle with the chocolate crunch topping. Slice to serve.

Nutrition Facts

1 piece: 514 calories, 26g fat (12g saturated fat), 54mg cholesterol, 349mg sodium, 73g carbohydrate (55g sugars, 2g fiber), 4g protein.

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