1 package (2-layer size) white cake mix
4 squares (4 ounces) semi-sweet baking chocolate, divided
1 can (14 oz.) sweetened condensed milk
1 can (12 oz.) evaporated milk
1/2 cup sour cream
1 cup frozen non-dairy whipped topping, thawed
Prepare cake batter and bake in 9 x 13-inch baking pan as directed on package. Cool cake in pan for 10 minutes. Pierce cake with large fork at 1/2-inch intervals.
Melt 3 of the chocolate squares (3 ounces) as directed on package; set aside. Place milks and sour cream in blender container; cover. Blend until smooth. Add melted chocolate; blend until smooth. Carefully pour over cake, piercing cake as needed until milk mixture is absorbed. Refrigerate for 1 hour.
Make curls or shavings with remaining chocolate square. Frost top of cake with whipped topping; top with chocolate curls. Store leftover cake in refrigerator.
Makes 16 servings.
How To Make Chocolate Curls
Place unwrapped chocolate square in small microwaveable bowl, then microwave on HIGH 20 seconds. To make curls, press a vegetable peeler firmly across chocolate to form small curls. (If chocolate is too firm to curl, microwave a few more seconds). Peel curls directly onto dessert. Or, peel onto a wax paper-covered tray and use toothpick to arrange curls on dessert.
Nutrition (per serving)
Calories 310 Total fat 12g Saturated fat 6g Cholesterol 20mg Sodium 280mg Carbohydrate 47g Dietary fiber 1g Sugars 35g Protein 6g Vitamin A 4%DV Vitamin C 0%DV Calcium 20%DV Iron 4%DV
Source: Kraft Foods
Date: May 23, 2006