Sometimes you just want to indulge. Heck, that’s every day for me. Hah. Here’s a chocolate cake recipe so rich, you’ll want to hit the gym in the morning. You’re welcome. 😉
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Sinfully chocolate cake
makes 12-16 servings
1 (18 oz) German chocolate cake mix
1 (14 oz) can sweetened condensed milk
1/2 (11 oz) bottle caramel syrup
1 (12 oz) container Cool-whip or can of whipped cream

Preheat oven to 350 degrees. Grease and flour a 9×13 pan. Prepare cake mix according to directions (adding flour and such if you’re at a high altitude like me). Cook until toothpick poked in the middle comes out clean.

While cake is hot and fresh, poke holes all over the cake with a fork or the handle of a utensil. Pour condensed milk evenly over cake and holes, followed by drizzling caramel sauce over. Refrigerate cake until ready to serve. When ready to serve, spread Cool-Whip over the cake. If using whipped cream, just cut the cake and dollop whipped cream on top.
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I put caramel sauce on the plate before adding the cake and whipped cream, and then drizzled more sauce over. You can add chocolate curls on top, toffee pieces, nuts…let your imagination go wild.
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This is what it looks like when you don’t wait for it to cool down and just eat it straight out of the oven. I was doing it for, um…scientific purposes. Hehe.
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