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.