Description
A quick and easy layered cake that combines chocolate, sweet milk, and a coconut-pecan topping, perfect for weeknight desserts or potlucks.
Ingredients
Scale
- 1 box (15.25 oz) Chocolate Cake Mix
- 3 large Eggs
- 1/2 cup Vegetable Oil
- 1 cup Water
- 1 can (14 oz) Sweetened Condensed Milk
- 1 can (15 oz) Coconut-Pecan Frosting
- 1 cup Semi-Sweet Chocolate Chips
- 1/2 cup Heavy Cream
- 1/2 cup Chopped Pecans
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix the cake mix, eggs, water, and oil until smooth.
- Pour the batter into the prepared dish and bake for 28–32 minutes or until a toothpick comes out clean.
- Let the cake cool for 5–10 minutes, then poke holes all over using a wooden spoon handle.
- Pour the sweetened condensed milk evenly over the cake and let it soak in.
- Spread the coconut-pecan frosting evenly on top of the cake.
- Melt the chocolate chips and heavy cream together until smooth, then drizzle over the frosted cake.
- Sprinkle chopped pecans on top.
- Chill the cake for at least one hour before serving.
Notes
Grease the pan well so the cake releases easily. Poking holes while it is warm helps the milk soak deeper. Chill time firms the frosting and makes slicing cleaner.
- Prep Time: 15 minutes
- Cook Time: 32 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 28g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 60mg