Chocolate Poke Cake With Sweetened Condensed Milk

Chocolate Poke Cake With Sweetened Condensed Milk. Place sweetened condensed milk, heavy cream, and chocolate chips in a microwave safe bowl. Spread chocolate whipped cream over the top of the cake evenly.

This cake gets it's name for a reason! Chocolate poke cake with caramel from www.pinterest.com

Stir until smooth, microwaving more, if needed, to melt the chocolate completely. In the bowl of your electric mixer, combine the sugar, vegetable oil, eggs, and vanilla extract. With a big spoon or a hand mixer mix until all the ingredients are combined (no more dry flour).

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Beat on medium speed until the eggs and oil are well incorporated, about 2. Pour pudding mixture slowly over cake, trying to get filling into the holes.

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Pour the mixture into the prepared bakeware and bake for 30 to 35 minutes or until a toothpick comes back clean when inserted in the middle. Stir the mixture until completely combined.

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Steps 1 heat oven to 350°f (325°f for dark or nonstick pan). Microwave for about 30 seconds to 1 minute.

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(or make my homemade chocolate cake baked in a 9x13 pan. In a small bowl, mix together sweetened condensed milk and melted chocolate.

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Add heavy cream, cocoa powder, powdered sugar and vanilla extract to a large bowl. Poke cake all over with the handle of a wooden spoon.

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In a small bowl, mix together sweetened condensed milk and melted chocolate. Beat heavy cream over high speed until stiff peaks form.

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Instructions preheat oven to 350 degrees f. Using a handle of a wooden spoon, poke holes all over the warm cake.

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Pour can of eagle brand caramel flavored sweetened condensed milk over the top of cake. Using the end of a wooden spoon, poke holes all over cake.

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Preheat oven to 350 degrees f. Prepare cake according to package directions.

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Pour can of eagle brand caramel flavored sweetened condensed milk over the top of cake. Pour the sweetened condensed milk.

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Pour cake mix in a large mixing bowl. 1 can coconut pecan frosting.

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In a medium bowl, mix 1 box of pudding with 2 cups of milk. Beat on medium speed until the eggs and oil are well incorporated, about 2.

Let Cool For 10 Minutes.

Bake cake mix according to the package instructions in a 9x13 pan. Put cake in refrigerator for 1 hour. Pour cake mix in a large mixing bowl.

Add Chocolate Chips And Sweetened Condensed Milk To A Microwave Safe Bowl And Microwave For 1 Minute.

Prepare cake according to package directions. In a large bowl using. Cover and refrigerate for 2 hours.

Gradually Pour The Sweetened Condensed Milk All Over To Soak Up In.

Pour two cans of sweetened condensed milk into a mixing bowl and then add 2/3 cup of peanut butter. Set aside to cool slightly and make the filling. The filling should be pourable but.

Stir Until Smooth, Microwaving More, If Needed, To Melt The Chocolate Completely.

Beat on medium speed until the eggs and oil are well incorporated, about 2. Punch holes in top of cake using the handle of a wooden spoon. Frost cake with chocolate frosting.

1 Can Coconut Pecan Frosting.

Stir the sweetened condensed milk until creamy and smooth. Microwave 1 minute, then stir and microwave 30 seconds more. Pour the warm caramel all over the warm cake, sprinkle chopped chocolate on.