If given the option to (A) Spa all day or (B) this cake all day….as MUCH as I would relish uninterrupted time being pampered, the cake would win. Every time. This is decadent and divine in all the right ways. I took the Ridiculous Chocolate Cake as a base, poked holes in it, topped it, and then topped it some more.
Cake:
- 1 box fudge cake mix
- 1 small box chocolate instant pudding
- 1 (16 ounce) container sour cream
- 3 eggs
- 1/3 cup oil
- 1/2 cup water
- 2 cups chocolate cake mix
Poke Layer:
- 1 (14 ounce) can sweetened condensed milk
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
Topping:
- 1 1/2 cups heavy whipping cream
- 4 tablespoons powdered sugar
Garnish:
- Toffee bits
- Mini chocolate chips
- 1/2 jar caramel sauce
Directions
Preheat oven to 350 degrees. Grease a 9×13 baking pan. In a mix we combine all ingredients for cake except chocolate chips. After well combined, stir in the chocolate chips by hand. Pour into baking pan and bake until done. Remove from oven and poke holes all around the top of the cake with the wooden end of a spatula. Whisk all ingredients for the poke layer and pour over top of cake. Let cool completely.
Make topping by whipping the heavy cream on high and adding powdered sugar until thickened. Spread over cake. Garnish with toffee bits, mini chocolate chips and caramel sauce. Keep refrigerated.
This is better if made a day ahead of serving.
(Ashley Madden Rowton is a wife, mom and published cookbook author who lives in Minden, La.)
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