DEATH BY CHOCOLATE CAKE
- 1 Box Duncan Hines Chocolate fudge cake mix
- 1 Box Hershey’s dark chocolate instant pudding mix (3.4 oz)
- 3 large eggs
- 2 tsp pure vanilla extract
- 1 cup milk
- ½ cup canola oil
- ½ cup plain nonfat yogurt
For the topping
- 1/2 bottle Hershey's chocolate syrup (24 oz bottle)
- 1 box Hersey’s Special Dark Chocolate instant pudding mix (3.4 oz)
- 2 cups milk
- 2 cups heavy whipping Cream
- 1 cup hot chocolate mix (about 6-7 sleeves of instant hot chocolate)
- Additional hot fudge sauce for drizzling
- 1/4 dark chocolate bar
- Preheat oven to 350°F.
- Combine cake mix and dry pudding mix with eggs, vanilla extract, milk, vegetable oil and yogurt. Beat on medium speed for 2 minutes.
- Spray a 9x13 baking dish. Pour batter into dish and bake for 30-35 minutes. Check for doneness by testing the center of the cake. Cool for 10 minutes.
- While the cake is still warm, take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
- Squeeze syrup all over top of warm cake. Allow it to absorb in the cake until cake is cooled.
- When the cake has cooled, prepare the pudding layer by mixing a package of instant dark chocolate pudding with 2 cups of cold milk. Pour pudding over cake BEFORE it sets. Place cake in fridge to set a minimum of 15 minutes.
- Prepare the whipped cream. In mixing bowl, pour in heavy whipping cream and beat on medium speed for 2 minutes. Add hot chocolate mix and increase speed to medium high. Beat until stiff peak form.
Inspiration from http://beyondfrosting.com/2013/12/08/triple-chocolate-poke-cake/
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