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.
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.