Better than a Boyfriend Cake

Better than a boyfriend cake . . .

This recipe plays off one of my favorites–switching up a few of the ingredients but tasting just as sweet.

milk chocolate box cake mix
3 eggs + 1 egg yolk
1 c. milk
1/2 c. oil
dutch cocoa powder
14 oz. can of sweetened condensed milk
Hershey’s dark chocolate syrup
8 oz. tub of cool whip
1 bag of Snickers baking bites, cut in half
shaved chocolate

Combine the milk chocolate cake mix with 3 eggs + 1 yolk, 1 cup of milk and 1/2 cup of oil. Stir with a whisk until incorporated. The additional egg yolk and milk (instead of water) make the cake extra moist and rich. This is my favorite way to fancy up a box cake mix.

Pour the batter into a greased 9×13 glass pan. I like to coat the bottom and sides of the pan with butter and sprinkle it with dutch cocoa powder. This will ensure that the cake doesn’t stick and the cocoa powder (rather than flour) isn’t seen. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean.

Remove the cake from the oven, and let it cool for 5-10 minutes. While the cake is still warm, poke the top with the handle of a wooden spoon. Poke holes about 1″ apart from one side of the cake to the other. Drizzle the sweetened condensed milk and dark chocolate syrup over the entire cake. It will soak in as the cake continues to sit.

Cover and store the cake in the refrigerator for 2-3 hours. Once the cake has completely chilled, run a knife around the sides of the pan to make sure nothing sticks.

Spread the chilled cake with an even layer of cool whip, and sprinkle it with the Snickers baking bites. Cover the cake again to store in the refrigerator until serving.

To serve, drizzle each piece with a helping of dark chocolate syrup and shaved chocolate pieces.

Store any leftovers in the the refrigerator. The longer this cake sits, the better it gets.