Can I make a confession? I’m not really a big chocolate cake person. Are you surprised?? I love chocolate (brownies, cookies, candy, Kisses…). I really love, love, love chocolate but if I’m given the choice between a chocolate cake or a white cake, I’m picking white every.single.time. (I’d also pick red velvet, coconut, lemon, pumpkin…pretty much any other cake over chocolate.) The thing about chocolate cake (in my humble opinion) is that they’re often dry and I don’t dig that. I like my cakes extra moist but for some reason, chocolate cakes lean a little more dry (not my bundt cakes though, those babies are fabulous!). This chocolate cake is not only super, super simple but it’s never, ever dry. It’s the best chocolate cake you can make. Don’t believe me? Make it. I dare you to tell me otherwise.
Shopping List
1 box of chocolate cake mix (I use German chocolate…use whatever you like) prepared per box directions
1 can of Eagle Brand milk
1 cup of Heath Bar candy crunch (found on the chocolate chip aisle)
1 large Cool Whip
Preheat oven to 350 degrees.
Prepare cake mix per box directions and pour into a 9×13 inch glass pan. Bake per box directions. As soon as the cake is finished, remove it from oven to begin cooling. While the cake is cooling, take the handle end of a wooden spoon and poke holes all over the top of the cake. Pour the entire can of Eagle Brand milk down over the warm cake and into the holes. Continue to let the cake cool at least 30 more minutes.
After the cake is cool, sprinkle candy pieces over the top of the cake. Finally, spread your Cool Whip over the entire cake. Refrigerate until ready to serve.
That’s it! The Eagle Brand milk over the cake is what makes it so moist and delicious. If you don’t love Heath Candy, then either skip that step or substitute your favorite crushed candy over the top. This cake will call you back for seconds. And thirds. You’ll love it.
XOXO
KAT says
For a super moist chocolate cake, look up The Cake Doctor's Chocolate covered cherry cake. Cherry pie filling makes this cake super moist and very delicious.
Sarah Paxton says
I am going to try your recipe, but I have one from my amazing grandmother (who is with Jesus now) called Texan Chocolate Cake. The farthest thing from dry ever. I will find the recipe and share it with you if you like! (I'm not even from Texas, but the Texan chocolate cake is the best thing that's ever gone in my mouth!)
The DIckson Family 4 says
My Mom does this same cake, but also poors a small jar of caramel ice cream topping with the eagle brand milk. it's our all time favorite. We've not tried it with the heath bar crunch. Can't wait to try it out this weekend.
Anonymous says
My family has been making that cake for years, but we also pour a jar of caramel over the top with the condensed milk and we add our heath bar crunch to the top of the cool whip. An all time favorite! And so easy! P.S. It's even good with a white cake or butterfinger pieces. 🙂
Maureen W. (Maryland) says
Your confession about chocolate cake broke my heart a little! I always see vanilla/white/yellow as the "runner up" if you can't have chocolate 🙂
Erin says
I hate the word moist, but I love the word chocolate, so I'll keep reading. 🙂 Kidding…but seriously. This sounds so yummy. I'm torturing myself by reading food blogs and watching Food Network. I can't eat any of this right now because I'm training for a fitness competition. As soon as my training is over, this might be the first thing I make. Along with a cheeseburger. And pizza. And cookies. Oh dear.
Anonymous says
My aunt used to make a super moist chocolate cake – the secret was mayonnaise. I don't have the recipe to share but there are plenty online.