Prep 30 mins
Cook 40 mins
This really does taste a lot like the real thing, and it is easy to make. I got this recipe from a family member, and while I've only made it myself once (my husband just requested it as his birthday cake), I've eaten it many times, and it is a crowd-pleaser! I have only had it as cake, but I imagine it would work better for larger crowds as bars. This tastes MUCH better if it is made the day before and allowed to chill overnight before eating.
- 517.37 g package devil's food cake mix
- 295.73 ml water (or amount specified on the cake mix box)
- 118.29 ml vegetable oil (or amount specified on the cake mix box)
- 3 eggs (or amount specified on the cake mix box)
- 177.44 ml sugar
- 170.09 g evaporated milk
- 118.29 ml margarine or 118.29 ml butter
- 9.85 ml vanilla
- 158.51 ml vegetable shortening
- 0.59 ml salt
- 425.24 g can dark chocolate frosting (or your favorite homemade frosting recipe)
- Preheat oven to 350°F (or temperature specified on cake mix box); grease and flour a 9 x 13 baking pan (for cake) OR a large jelly roll pan (for bars).
- Make cake as directed on the cake mix package using the mix, water, oil, and eggs.
- Bake 30-40 minutes for the cake or as directed on the box, OR 12-15 minutes to make the bars in a jelly roll pan.
- Cool completely.
- Beat the filling ingredients until light and fluffy; this will take about 10-15 minutes.
- (Don't be alarmed if it looks kind of curdled and scary at first since it takes time for it to pull together!).
- Spread the filling over the cooled cake.
- Warm the frosting in the microwave until it is a pourable consistency (do this slowly by only cooking for 15-20 seconds at a time, and stirring).
- Pour the frosting evenly over the filling.
- Refrigerate until thoroughly cool and firm (overnight is highly recommended).
- Store cake in the refrigerator.
was wonderful, made it for a funeral potluck and there were only crumbs left. Thank you for the great recipe. Had a hard time getting the filling to pull together, but found if you beat for 10 min and let it rest for about 5 min. and beat again that you have better luck with it.
I prefer the bar version made in the jelly roll pan, but the timing needs to be adjusted to 17 minute bake time. The cake mix could also be divided into two 9X13 pans and then double the filling and icing to make two pans. Also, the only way to frost these is with homemade frosting as follows. Melt 3 oz choc with 3 T butter, then mix in 3 c powdered sugar w/1 tsp vanilla. It will be very crumbly. Then mix in about 6 T boiling water until it reaches a pouring consistancy. Pour over top and refridgerate.
My sister-in-law makes this all the time. She lives in another town, and I was really hungry for this, so I searched here on the Zaar and found this one that is most like hers. I thought it was great. I like the frosting idea on this one as compared to the other recipes that call for melting chocolate chips, margarine and adding raw egg. The raw egg kinda bothered me. This is excellent.