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Cake Chips and Dip

The iconic snack duo -- chips and dip -- takes a sweet turn in this recipe: crispy chocolate cake shards are dunked in vanilla frosting. Perfect for anyone with a sweet tooth!
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  • Level: Easy
  • Total: 3 hr (includes cooling and hardening times)
  • Active: 10 min
  • Yield: 10 servings
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Nonstick cooking spray, for the baking sheets

One 15.25-ounce box chocolate devil's food cake, red velvet, confetti or yellow cake mix (plus required ingredients)

6 ounces white chocolate, melted

1/4 cup rainbow sprinkles

Vanilla frosting, for dipping


  1. Preheat the oven to 250 degrees F. Spray two 18-by-13-inch rimmed baking sheets with nonstick spray.
  2. Prepare the cake batter according to the package directions and divide it between the prepared baking sheets. Bake until the tops are dry and beginning to crack, about 1 hour and 15 minutes. Let cool completely. 
  3. Drizzle with the melted chocolate and top with the sprinkles. Let the chocolate harden at room temperature, about 45 minutes.
  4. Break the cake into chip-size pieces. Serve with the frosting on the side for dipping.