Chocolate Cake Supreme

Moist German Chocolate cake mix
(Duncan Hines is good)
Eagle Brand® Sweetened Condensed Milk
jar of caramel sauce
jar of hot fudge sauce
8 oz Cool Whip or whip cream

Grease and flour a 9 x 13 pan.

Make cake according to the box directions and bake at the suggested temperature and time.

When it just comes out of the oven, use a wood handle of a spoon and, 1-inch apart, poke holes all the way through. Pour/drizzle over holes a can of Eagle Brand® Sweetened Condensed Milk.

Next pour over the holes and cake, a jar of caramel sauce that has been warmed in the microwave to make it more fluid. Use a good product for the hot fudge and caramel sauce. Next, pour over a jar of hot fudge sauce that is warmed. It is going to be very gooey and rich!

Cover the cake with foil and refrigerate. The second day, it is even better.

Before serving, spread entire cake with Cool Whip or whipped cream. It is especially delicious when a little cold.

At a picnic, an adorable three year old came up to me and said… “Thhhis iths the befst chocolate cake of my life.”

Recipe from Lee Youngstrom of Barrington, IL.

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