A rich devils food cake filled with white chocolate & topped with chocolate whipped cream. A quick & easy dessert that's perfect for any chocolate lover.
1boxed devil's food cake mix(I used Pillsbury Moist Supreme)
½cupvegetable oil(or as called for on box)
3eggs(or as called for on box)
Cream for filling
14ozcan sweetened condensed milk
1cupwhite chocolate chips
¼cupmilk
Frosting
1container Cool Whip
4ozdark chocolate
1bag mini chocolate chips,chocolate shavings or colored sprinkles (optional)
Instructions
Bake cake as directed on package for a 9x13-inch pan.
Let cool for 5 minutes then poke holes over entire cake, spacing about 1" apart, using the back of a wooden spoon.
Place condensed milk and white chocolate chips in a microwave-safe bowl. Melt in 30 second increments, stirring in-between, until chocolate has melted. Whisk in milk.
Pour immediately onto cake, making sure holes are filled. Let cake cool.
Once cool, place in refrigerator for about 1 hour. Remove from refrigerator and make frosting.
To make frosting, melt dark chocolate in microwave-safe bowl in 30 second increments, stirring in-between, until chocolate has melted. Stir into Cool Whip. Frost cake then cover with mini chocolate chips or sprinkle with chocolate shavings or colored sprinkles.
Store in refrigerator.
Notes
RECIPE VARIATIONS
Cake Mix: Any type of chocolate cake mix can be used for this recipe. Regular chocolate, German chocolate, triple chocolate, and chocolate fudge are all great for poke cake. Betty Crocker, Duncan Hines, and Pillsbury brands are great choices.
Flavors: Add a little peppermint extract to the cake and frosting for a minty flavor. Likewise with cinnamon for a touch of spice.
Filling: Substitute the white chocolate filling with caramel sauce or dulce de leche.
Toppings: You can garnish your cake with any toppings you like including chocolate chips, shavings, candy, cookies, ganache, or sprinkles. Drizzle with caramel sauce or chocolate sauce.