Drop Cake with Baby Ruth®

Drop Cake made with Baby Ruth®

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Yields: 1 - 9” x 13” pan



  • 1 box chocolate cake mix, 16 oz.
  • 3 eggs, room temperature
  • 6 oz. whole milk, warm not hot
All year round


Preheat oven to 350 degrees F and spray a 9"x 13" baking dish with food release spray. Sprinkle ½ of the cake mix evenly in the baking dish and top with 1 ½ cups of Baby Ruth®. Repeat the process and sprinkle the other ½ of the cake mix on top of the Baby Ruth®. Whisk the eggs and the milk until smooth and frothy. Pour the egg/milk mixture evenly over the cake mix in a random pattern. Lightly shake the baking dish to evenly distribute the liquid into the dry ingredients. Bake until top is golden, and a toothpick inserted into the cake comes out clean. Allow to cool for 15 minutes, and while still slightly warm, top the cake with the remaining 1 ½ cups of Baby Ruth®. Cut into squares and serve