Description
An incredibly moist and rich chocolate cake, pierced and filled with a creamy sweetened condensed milk and fudge sauce, then topped with fluffy whipped topping and chocolate chips.
Ingredients
Scale
For the Crust:
- 1 box (15.25 oz) chocolate fudge cake mix, plus ingredients to prepare (eggs, oil, water)
- 1 can (14 oz) sweetened condensed milk
- 1 jar (12 oz) hot fudge topping, divided
- 1 tub (8 oz) frozen whipped topping, thawed
- 1/2 cup mini chocolate chips
Instructions
1. Prepare the Crust:
- Prepare and bake the chocolate cake in a 9×13 inch baking pan according to package directions. Let the cake cool for 15 minutes.
- Using the handle of a wooden spoon, poke holes all over the top of the warm cake. Pour the sweetened condensed milk over the cake, aiming for the holes. Then, microwave half of the hot fudge topping for 30 seconds and pour it over the cake, spreading it to fill the holes.
- Allow the cake to cool completely to room temperature. Spread the thawed whipped topping evenly over the cooled cake. Drizzle the remaining hot fudge topping over the whipped layer and sprinkle with mini chocolate chips. Refrigerate for at least 2 hours before serving.
Notes
You can customize the seasonings to taste.