Ingredients
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The Cake: 15.25 oz Betty Crocker Devil’s Food cake mix, 3 eggs, ½ cup oil, ½ cup water.
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The Soak: 14 oz sweetened condensed milk, 2 milk chocolate Hershey bars (1.55 oz each).
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Chocolate Whipped Cream: 2 cups heavy whipped cream (chilled), ½ cup powdered sugar, ⅓ cup cocoa powder, 1 tsp vanilla extract.
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Toppings: Mini chocolate chips, Hershey’s chocolate syrup.
Instructions
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Bake: Mix cake ingredients and bake in a greased 9×13 pan according to box instructions.
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Poke: Immediately after removing from the oven, poke holes across the entire top using the end of a wooden spoon.
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Make Soak: Microwave condensed milk and Hershey rectangles for 30 seconds, stir, then microwave 15 seconds more. Stir until smooth and combined.
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Infuse: Pour the chocolate mixture over the cake, using a spatula to push it into the holes. Cool on the counter for 1 hour, then refrigerate for 2 hours to set.
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Prep Bowl: Place a large mixing bowl in the freezer to chill for the topping.
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Whip Cream: In the chilled bowl, beat heavy cream until thick. Add powdered sugar, cocoa, and vanilla; beat until stiff peaks form.
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Decorate: Spread the whipped topping over the cold cake. Drizzle with syrup and sprinkle with mini chips.
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Serve: Keep refrigerated until ready to serve.
Notes
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Pro Tip: Don’t skip chilling the bowl and the cream! It’s the secret to getting that stable, fluffy whipped cream texture.
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Storage: This cake stays fresh in the refrigerator for 3–4 days. The flavor actually improves on day two as the soak penetrates deeper into the crumb.
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Substitution: If you’re short on time, you can use a tub of store-bought chocolate frosting or whipped topping, but the homemade version is much less sweet and more flavorful.
- Prep Time: 45 minutes
- Cook Time: Per box instructions
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian