This chocolate tres leches cake is rich enough to satisfy even the strongest sweet tooth.
|1||package Pillsbury Devil's Food Cake Mix|
|1⁄2||Cup||Crisco Pure Vegetable Oil|
|14||Ounce||Eagle Brand Sweetened Condensed Milk|
|3⁄4||Cup||half and half|
|3||Tablespoon||unsweetened cocoa powder|
|2||Cup||frozen chocolate whipped topping (thawed)|
|Unknown||chocolate decorator sprinkles|
1. Prepare and bake cake mix according to package directions for 13-by-9-inch cake using additional oil, water and eggs. While cake is baking, prepare topping.
2. Combine sweetened condensed milk, cream, evaporated milk and vanilla in large bowl. Slowly whisk in cocoa and cinnamon until cocoa is blended into milk.
3. Remove cake from oven. Cool 10 minutes. Using a meat fork or skewer, pierce surface of cake several dozen times. While cake is warm, pour half the milk mixture over the top. Let soak for 1 minute. Pour remainder over cake. Cover. Chill 1 hour. Spread with whipped topping. Top with chocolate sprinkles.