I've been meaning to post this for awhile now...it's soooo goood
You can make this in a 9x13 for you,
but if you don't want such thick cake make it in a jelly roll pan
(or whatever you call it - those long pans with the 1 inch lip... Pampered chef calls them a bar pan they are 10 x 15 1/2)
So here goes..
1st just back a normal chocolate cake mix just like the box.
Let it cool COMPLETELY!! (if the cake it too hot the white middle will "melt")
Then beat together until fluffy (it takes a LONG time so use a stand mixer if you have one!)
1 can evaported milk (small can or 1/2 of 12 oz. size can )
3/4 cup sugar
1 stick softened butter
2/3 cup shortening
Spread topping on cake and freeze for at least 30 minutes.
Melt one container of chocolate icing in the microwave for 30 seconds
Pour over cake and return to freezer until cooled.
(After that final freeze cake can be kept in the refrigerator!)
5 years ago
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3 comments:
Sounds good - I have never heard of a topping like that one. I will definitily have to give it a try!
I need to try this!
isn't this one of lori's specialties?
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