📝 Instructions:
1️⃣ Preheat Oven:
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan with nonstick spray. Set aside.
2️⃣ Prepare Cake Batter:
In a large mixing bowl, combine the cake mix, pudding, eggs, sour cream, vegetable oil, milk, vanilla extract, and salt. Beat with an electric mixer until well combined. Stir in mini chocolate chips. 🍰🥚
3️⃣ Bake the Cake:
Pour the batter into the prepared pan and bake for 30-40 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool slightly. 🍫
4️⃣ Poke Holes and Add Filling:
Using the handle of a wooden spoon, poke holes all over the top of the cake. Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes. Allow the cake to cool completely. 🥛
5️⃣ Prepare Ganache:
Place the chopped chocolate in a medium bowl. Heat the heavy cream in a saucepan until it begins to boil around the edges. Pour the cream over the chocolate and let sit for 4 minutes without stirring. Whisk together until smooth and let the ganache thicken slightly before spreading over the cooled cake. 🍫🥛
6️⃣ Add Frosting:
Spread the prepared coconut pecan frosting over the top of the ganache-covered cake. Chill the cake in the refrigerator for at least 1 hour before serving. Enjoy! 🥥🌰
Preparation time: 30 minutes
Cooking time: 1 hour
Cooling time: 1 hour
Total time: 2 hours 30 minutes
Servings: 20
Calories: Approximately 529 per serving
Notes 💡:
◻️ Ingredient Substitutions: If German chocolate is unavailable, semi-sweet chocolate can be used instead.
◻️ Flavor Enhancements: Drizzle caramel or fruit syrups over the cake for additional flavor.
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