We LOVE treats! Seriously…we love them. Luckily Josh, Video Editor/Designer, loves making them. This recipe is one of our favorites. We hope you enjoy it!
CHOCOLATE MILK CAKE
Milk Mixture
- 1 (14 ounce) can sweetened condensed milk
- 1(12 ounce) can evaporated milk
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoons Hershey’s Syrup
Cake
- 1 3/4 cups all-purpose flour
- 1/4 cup Dutch Process or regular cocoa baking powder
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 8 tablespoons (1 stick) unsalted butter
- 1 cup whole milk
- 4 large eggs, room temperature
- 2 cups sugar
- 2 teaspoons vanilla extract
Frosting
- 1 cup heavy cream
- 3 tablespoons dark corn syrup
- 1 teaspoon vanilla extract
- 1-2 tablespoons Hershey’s Syrup
INSTRUCTIONS
1. For the milk mixture: Pour condensed milk into large microwave-safe bowl and cover tightly with plastic wrap. Microwave on low power, stirring and replacing plastic every 3 to 5 minutes, until slightly darkened and thickened, 9 to 15 minutes. Remove from microwave and slowly whisk in evaporated milk, cream, vanilla and Hershey’s Syrup. Let cool to room temperature.
2. For the cake: Adjust oven rack to middle position and heat oven to 325 degrees. Grease and flour 13 x 9 inch baking pan. Whisk flour, cocoa, baking powder, salt, and cinnamon in bowl. Heat butter and milk in small saucepan over low heat until butter is melted; set aside off heat.
3. With electric mixer on medium speed, beat eggs in large bowl for about 30 seconds, then slowly add sugar until incorporated. Increase speed to medium-high and beat until egg mixture is very thick and glossy, 5 to 7 minutes. Reduce speed to low and slowly mix in melted butter mixture and vanilla. Add flour mixture in three additions, scraping down bowl as necessary, then mix on medium speed until fully incorporated, about 30 seconds. Using rubber spatula, scrape batter into prepared pan and bake until toothpick inserted into center comes out clean, 30 to 35 minutes. Transfer cake to wire rack and let cool 10 minutes.
4. Using skewer, poke holes at 1/2-inch intervals in top of cake. Slowly pour milk mixture over cake until completely absorbed. Let sit at room temperature 15 minutes, then refrigerate uncovered 3 hours or up to 24 hours.
5. For the frosting: With electric mixer on medium speed, beat heavy cream, corn syrup, vanilla, and Hershey’s Syrup to soft peaks, 1 to 2 minutes.
*Original recipe from “Cook’s Country Magazine”
