Hot Chocolate Milk Cake
- Ready In:
- 50mins
- Ingredients:
- 11
- Serves:
-
10
ingredients
- 510.29 g box milk chocolate cake mix
- 4 eggs
- 99.22 g box jell-o cheesecake flavor instant pudding and pie filling mix
- 99.22 g box instant white chocolate pudding and pie filling mix (for frosting)
- 118.29 ml oil
- 118.29 ml water
- 396.89 g can sweetened condensed milk
- 473.18 ml marshmallow cream
- 226.79 g container whipped topping
- 44.37 ml whole milk
- 14.79 ml ground cinnamon (optional) or 14.79 ml nutmeg, to sprinkle (optional)
directions
- Grease and flour 2 round cake pans, set aside.
- Beat cake mix, oil, water and eggs.
- Mix in the jell-o pudding.
- Pour batter evenly divided into the 2 round baking pans.
- Bake according to package directions.
- Right after it's done poke the cake all over the top.
- Slowly pour the condensed milk over the 2 cakes.
- Let it cool at room temperature then refrigerate.
- Once cooled, cover the top of one of the cakes with the marshmallow fluff. (if needed, microwave for 1 minute to make it more spreadable).
- Place the other half of the cake on top.
- Mix the 3 tbsp of milk, whipped topping and the white chocolate Jell-o pudding.
- Frost the cake and refrigerate.
- Dust the cake with the cinnamon or nutmeg.
- Or pour chocolate syrup,--your choice! Bon apetite.
- Note: You may heat each individual serving for 5-10 seconds in microwave before serving for a true hot chocolate taste, you may also serve in wide hot chocolate mugs-- it’ll look and taste good!
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Reviews
-
Made this for my sister's b-day. We tried it both warmed up, and from the fridge. She felt like something was missing, and actually spread some P.B. on her 2nd slice. Sounds crazy, I know, but it was actually really good! Next time I make this, I'm going to make a P.B. frosting enlieu of the whipped topping frosting. Thanks for posting, Kitty Kat Cook!
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