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Ingredients
Scale
- 1 box Duncan Hines Dark Chocolate Fudge Cake Mix
- 1 (3.4 oz) box Chocolate Fudge Instant Pudding
- 4 large eggs
- 1 cup sour cream
- ¾ cup vegetable oil
- ½ cup whole milk
- 1 tbsp vanilla extract
- ¼ tsp kosher salt
- 1½ cup mini chocolate chips
- 14 ounces sweetened condensed milk
- 4 ounces German chocolate, chopped
- 4 ounces heavy cream
- 1 batch Coconut Pecan Frosting
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking pan.
- Mix together cake mix, pudding mix, eggs, sour cream, vegetable oil, whole milk, vanilla, and salt until smooth.
- Pour batter into the pan and bake for 30-40 minutes.
- Let the cake cool slightly, then poke holes all over it.
- Soak the cake with sweetened condensed milk.
- Prepare the chocolate ganache with chopped German chocolate and heated heavy cream.
- Spread ganache on the cooled cake.
- Top with Coconut Pecan Frosting.
Notes
Use room temperature ingredients for better mixing.
Do not overbake to maintain moisture.
Cool the cake before adding ganache for a better layer.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Calories: 450
- Sugar: 32
- Sodium: 300
- Fat: 22
- Saturated Fat: 10
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 2
- Protein: 6
- Cholesterol: 70