Friday, August 14, 2015

~It's Never To Hot To Bake~

Hey everyone, Hope you are all having a great August. Even though it was a scorching 101 degrees today we know that summer is coming to an end. The kids in our school district go back to school next week! Yup, Wednesday is the big day! Like other moms, I am kind of excited for them to go back and kind of sad at the same time. It will be good to get back on a schedule. Any way, since our central air cooling system is working well, (yay!) I have been heating up the oven to bake some yummy new recipes. Here is one that was posted on facebook that I had to try and I was so glad I did! Chocolate over load and so so good! Everyone in the family that tried it loved it. Here is what it looks like and the recipe. ~Enjoy~
Chocolate Poke Cake Yield: 9x13 cake Ingredients Chocolate Cake 15.25 oz box Devils Food Chocolate Cake Mix, plus ingredients listed on box 14 oz sweetened condensed milk 1 cup semi sweet chocolate chips Chocolate Whipped Cream Topping 2 cups heavy whipping cream 1/2 cup powdered sugar 1/4 cup + 2 tbsp cocoa 1/2 tsp vanilla extract mini chocolate chips chocolate sauce Learn Basic Food Safety Tips Instructions 1. Bake cake according to box directions in a 9x13 cake pan. 2. Once cake comes out of the oven, poke holes all over the top of the cake. 3. Place sweetened condensed milk and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute. 4. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate. 5. Pour chocolate mixture over the cake and spread to fill in holes. 6. Set cake aside to cool, about an hour, then refrigerate until completely cooled. 7. To make whipped topping, whip heavy cream until it begins to thicken. 8. Add powdered sugar, cocoa and vanilla extract and whip until stiff peaks form. 9. Spread whipped topping evenly over cooled cake. 10.Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve. Come back soon ~Hugs~ Denise

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