Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • Preheat oven to 350 degrees F and spray a 9x13-inch baking pan with cooking spray and set aside.
  • In a large bowl or stand mixer, combined all of the cake ingredients until fully mixed and pour into the prepared pan. 
  • Bake for 30 to 40 minutes or until toothpick comes clean from center of the cake. Remove from oven and poke holes in the cake with the handle of a wooden spoon or a skewer.
  • Pour the sweetened condensed milk over the top of the cake and allow it to soak in while the cake cools. 
  • Once the cake has cooled, prepare the ganache by placing the chopped chocolate in a medium bowl and then heating the heavy cream in a small saucepan just until the edges begin to boil. Pour the heavy cream over the chocolate and allow to set for 4 minutes, do not stir.
  • After 4 minutes have passed, whisk together the chocolate and heavy cream until rich chocolate ganache forms, allow the ganache to sit and thicken for 5 to 10 minutes before spreading evenly over the top of the cake.
  • Next, prepare your Coconut Pecan Frosting according to the recipe instructions here and then spread it over the top of the ganache covered cake. Enjoy immediately or store in the fridge.