DEATH BY CHOCOLATE POKE CAKE
Ingredients
FOR CAKE:
- 15.25 ounce chocolate fudge cake mix
- 3.9 ounce instant chocolate pudding mix
- 1 cup milk
- ½ cup vegetable oil
- 3 large eggs
- ½ cup sour cream
14- ounce can sweetened condensed milk
1 cup hot fudge sauce
CHOCOLATE WHIPPED CREAM:
- 2 cups whipping cream
- ½ cup powdered sugar
- ¼ cup + 2 Tablespoons unsweetened cocoa powder
- ½ teaspoon vanilla extract
CAKE TOPPINGS:
- 3 Tablespoons chocolate sauce
- ½ cup mini chocolate chips
- ¼ cup chocolate sprinkles
Instructions
PREP OVEN AND PAN:
- Move oven rack to middle position and preheat to 350 degrees F. Spray a 9x13-inch metal baking pan with nonstick cooking spray, set aside.
MAKE CAKE:
- In a large bowl whisk together all of the cake ingredients until combined.
- Then, vigorously whisk the batter together for 1 minute.
- Pour the cake batter into the prepared baking pan and smooth into an even layer.
- Bake for 28-34 minutes, or until a toothpick inserted into the center comes out clean.
- Move cake to a wite rack and cool completely about 45-60 minutes.
- Use the end of a wooden spoon to poke the cake all over.
MAKE FILLING & POUR ONTO CAKE:
- In a large microwave-safe measuring cup (I use a 4-cup measuring cup), combine sweetened condensed milk and hot fudge sauce. Heat on 50% power for 1 minute. Stir and heat on 50% power for 30 seconds. Repeat until the mixture is warmed through and pourable.
- Slowly pour the filling into the holes of the cake, this should take a couple of minutes, take your time.
- Cover the cake and place it in the refrigerator to chill for 1 hour or overnight.
MAKE CHOCOLATE WHIPPED CREAM:
- In the bowl of a stand mixer add all of the chocolate whipped cream ingredients. Whip on medium-high speed until stiff peaks form.
FINISH CAKE:
- Spread chocolate whipped cream evenly over the chilled cake.
- Drizzle cake with chocolate sauce.
- Sprinkle with mini chocolate chips and chocolate sprinkles.
- Serve or chill until ready to serve.
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