Shelly's Recipe

FUDGE POKE CAKE WITH COOL WHIP FROSTING

Category: Cakes from Cake Mixes

1 pkg. yellow cake mix
Milk in place of the water in the cake mix preparation
1 additional egg in the cake mix preparation
1 tsp. pure vanilla extract in the cake mix preparation
4 oz. or 4 squares semi-sweet chocolate baking squares
1 can sweetened condensed milk (not evaporated milk)
12 oz. Cool Whip, thawed
Optional: Festive sprinkles or candies

Preheat oven to 350. Lightly butter or spray a 9×13-inch baking dish with cooking oil spray.

In a mixing bowl, make cake batter according to package instructions but use milk in place of the water, add an additional egg and 1 teaspoon if pure vanilla extract. Spread batter evenly in prepared baking dish. Bake for 25-28 minutes or until a cake tester or toothpick inserted in the middle comes out clean. Cool completely on a wire rack in the baking dish.

Poke holes approximately every 2-21/2 inches apart over the cake using the end of a wooden spoon but do not go all the way through.

In a small saucepan over medium-low heat, melt chocolate with the condensed milk until chocolate is melted. Whisk mixture until smooth and cool. Stir well before pouring mixture over cake spreading evenly until all holes are filled. Keep spreading until holes are filled and there is hardly any chocolate on top of cake. There may be a few dimples but the Cool Whip will fill those in.

Spread Cool Whip over entire top of cake spreading evenly. If desired, sprinkle with confetti sprinkles. Cover and refrigerate until serving time. Cover and store leftovers in the refrigerator.