Courtney is having dinner with friends tonight so I volunteered to make them dessert.  She wanted chocolate cake so I went to my big file folder of recipes that I want to make one day and found this one.  It’s a Kraft recipe which I received in an email.

1 package (2 layer size) white cake mix plus ingredients to make cake (the closest I had to white was French vanilla so that’s what I used)

4 squares semi sweet baking chocolate, divided (didn’t have any so used my Dove chocolate which I have a bunch of!)

1 (14 oz) can sweetened condensed milk

1 (12 oz) can evaporated milk

1/2 cup sour cream

1 cup Cool Whip, thawed (I used the whole 8 oz tub)

1  Prepare cake batter and bake in 13 x 9″ baking pan as directed on package.  Cool in pan 10 minutes.  Pierce cake with large fork at 1/2″ intervals.

2  Melt 3 of the chocolate squares as directed on package and set aside.  Place milks and sour cream in blender and blend until smooth.  (I whisked it all together in a large bowl.)  Add melted chocolate and mix well.  Gradually pour over cake, re-piercing holes in cake as needed until milk mixture is absorbed.  (There is a lot of liquid.  Don’t worry about it all absorbing while you are pouring; the cake will soak it all up while it’s in the fridge.)  Refrigerate 1 hour.  Meanwhile, make curls or shavings from remaining chocolate square.

3  Frost top of cake with Cool Whip and top with chocolate curls or shavings.  Store in refrigerator.