Grandma’s OMG Cake

This is one of the best chocolate cakes I have ever had.  Try it and see if you don’t agree.

In trying to name it, I went through a lot of names but decided on Grandma’s OMG Cake because it has the condensed milk on top like my Grandma’s cake but took it over the top with making it chocolate.  I’m taking one to mom today.  You can make 2 and share one with someone special also.

1 box chocolate cake mix (substitute milk for water, butter for oil and add an extra egg)

1 can sweetened condensed milk

1 jar chocolate fudge sauce

Tub of Whipped Topping (never fat free)

Bake the cake according to the box but make substitutes of milk for water, melted butter for oil and add an extra egg.  Use the baking time on the box also.

Once you take the cake out of the oven, use the end of a wooden spoon and poke holes all over the cake. Then pour the can of sweetened condensed milk evenly over the cake and spread with a spoon filling in the holes. Pour the fudge sauce evenly over the cake and spread it over the cake and let cool.

I made 2  9 x 9 inch cakes so I could take one to mom.  You can make in a 9 x 13 if you like.  You can also make one round 9” and one 9” square and make it into a Valentines cake by cutting the round cake in half and piecing the 3 pieces into a heart shape (rounds on top and square diagonal like a diamond). 

Once cooled, spread the Whipped Topping over the top.  It is so rich I’m leaving it as is but you can sprinkle the cake with your favorite chopped up candy bar or raspberries.  Your imagination can go wild on this one.

Note:  I prefer to make my own chocolate syrup.  You can use store bought if you like. I’ve shared this recipe before, but here it is again if you want to use it.

Chocolate Syrup

3/4 cup water

3/4 cup granulated sugar

3/4 cup packed light brown sugar

3/4 cup unsweetened cocoa powder

Pinch of kosher salt

1 tablespoon light corn syrup

1 tablespoon vanilla

In a medium saucepan, bring the water and sugars to a boil. Reduce the heat to medium low and whisk in the cocoa powder, salt, and corn syrup, whisking until all of the solids have dissolved.

Allow the mixture to simmer until it has slightly reduced and thickened. Remove from the heat and stir in the vanilla. Strain through a fine mesh sieve to get rid of any lumps.

Pour into a squeeze bottle or in a mason jar and refrigerate.  It is also good for making chocolate milk, pouring over ice cream, or even in a recipe calling for chocolate syrup like this.  This recipe is a close copy to the Hershey's Dark Chocolate Syrup and is high in antioxidants so good for you.  You can't beat that.

Another idea would be to drizzle a little chocolate syrup on top of the whipped topping.

This will make you happy.  Tomorrow I think I'll share an Italian stuffed meatloaf.  May God bless you and yours.