Ingredients

The following ingredients have 24 Servings
  • 1 box chocolate cake mix (15-16 oz)
  • 1 box instant chocolate pudding mix (3.9 oz)
  • 2 eggs
  • 1/4 c oil
  • 1.5 c milk (or almond milk for dairy free)
  • 1/2 c chocolate chips (semi sweet are great)

Instruction

  • With a mixer on low mix together all of your ingredients (except chocolate chips) well.
  • Fold in chocolate chips.
  • Spray the inside of your 7" springform pan with non stick spray.
  • Spoon half of your chocolate pudding batter inside your pan (this recipe makes two the size you see above) and cover with foil trying to form a dome on the top so the foil doesn't stick to the top of your cake when is rises.
  • Put 2 cups of water into your Instant pot, and a trivet in the middle.
  • Create a sling out of foil and lower your springform pan inside on to your trivet.
  • Put your lid on and close the steam valve.
  • Set to manual, pressure, high, for 25 minutes.
  • Do a slow release (move valve just slightly so steam comes out slowly) when done and lift pan out of pot.
  • Put pan on cooling rack and remove foil.
  • When cooled release latch on side of your springform pan carefully and lift sides (round part of pan) off cake. 
  • Put a plate on the top of your cake and flip over.
  • Carefully lift bottom of pan off cake and serve...with ice cream on top!