This is sooo easy and absolutely delicious. Dress it up with whipped cream with a touch of triple sec for flavor and dust with cocoa and garnish with a dipped strawberry!
Ingredients:
1 package (3.4 ounces) cook-and-serve chocolate pudding/pie filling mix
2 cups milk
1 package (18-1/4 ounces) chocolate cake mix
SAUCE:
1/2 cup butter, cubed
1 cup (6 ounces) semisweet chocolate chips
1 can (12 ounces) evaporated milk
2 cups Domino® or C&H® Pure Cane Powdered Sugar
1 teaspoon vanilla extract
Fresh mint, optional
Directions: In a small saucepan, prepared pudding with milk according to package directions for pudding. Pour into a large bowl; add cake mix and beat until well blended. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched and edges pull away from sides of pan. Cool on a wire rack. For sauce, in a large heavy saucepan, melt butter and chocolate over low heat. Stir in evaporated milk and sugar until smooth. Bring to a boil over medium heat; cook and stir for 8 minutes or until thickened. Remove from the heat; stir in vanilla. Serve warm sauce with cake. Serve with mint if desired. Yield: 12-15 servings. The fudge sauce with this recipe can be used with ice cream or any dessert that deserves a little cover-up!
1 package (3.4 ounces) cook-and-serve chocolate pudding/pie filling mix
2 cups milk
1 package (18-1/4 ounces) chocolate cake mix
SAUCE:
1/2 cup butter, cubed
1 cup (6 ounces) semisweet chocolate chips
1 can (12 ounces) evaporated milk
2 cups Domino® or C&H® Pure Cane Powdered Sugar
1 teaspoon vanilla extract
Fresh mint, optional
Directions: In a small saucepan, prepared pudding with milk according to package directions for pudding. Pour into a large bowl; add cake mix and beat until well blended. Spread into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until cake springs back when lightly touched and edges pull away from sides of pan. Cool on a wire rack. For sauce, in a large heavy saucepan, melt butter and chocolate over low heat. Stir in evaporated milk and sugar until smooth. Bring to a boil over medium heat; cook and stir for 8 minutes or until thickened. Remove from the heat; stir in vanilla. Serve warm sauce with cake. Serve with mint if desired. Yield: 12-15 servings. The fudge sauce with this recipe can be used with ice cream or any dessert that deserves a little cover-up!
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