Ingredients:

  • 1 box (15.25 oz / 432g) chocolate cake mix
  • 1 cup (240ml) water
  • 1/2 cup (115g) vegetable oil
  • 3 large eggs
  • 1 package (3.4 oz / 96g) instant chocolate pudding mix
  • 2 cups (480ml) cold whole milk
  • 1/2 cup (150g) sweetened condensed milk
  • 2 cups (480ml) heavy whipping cream, chilled
  • 1/2 cup (60g) powdered sugar
  • 2 tbsp (15g) unsweetened cocoa powder
  • 1 tsp (5ml) vanilla extract

Instructions:

  1. Preheat your oven to 350°F (180°C). Combine cake mix, water, oil, and eggs in a bowl. Beat until smooth and pour into a greased 9x13 inch baking pan.
  2. Bake 25 mins until a toothpick inserted in the center comes out clean and the edges begin to pull away from the pan sides.
  3. While the cake is still warm, use the round end of a wooden spoon to poke holes every 1 inch across the entire surface. Note: Don't poke all the way to the bottom or the liquid will leak out.
  4. In a separate bowl, whisk the pudding mix, milk, and condensed milk together until smooth.
  5. Slowly pour this mixture over the warm cake, ensuring the liquid fills every hole. Wait until the liquid is fully absorbed before moving on.
  6. Place a chilled metal bowl on your counter. Pour in the heavy cream, powdered sugar, cocoa powder, and vanilla.
  7. Beat on high until stiff peaks form (this means when you lift the whisk, the cream stands straight up without drooping).
  8. Spread the whipped topping evenly over the cooled cake using a spatula.
  9. Refrigerate for 4 hours until the cake feels firm and chilled to the touch.