Triple-Fudge Cake

Need a triple delicious cake to take? Here’s a rich and homey chocolate cake that travels well.

Steps

1

Heat oven to 350°F (325°F for dark or nonstick pan). Grease and lightly flour bottom only of 13×9-inch pan.
2

In small microwavable bowl, microwave condensed milk and 1/2 cup of the chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate is softened; stir until smooth, and set aside.
3

In large bowl, beat dry cake mix and oil with electric mixer on low speed about 15 seconds or until crumbly; reserve 3/4 cup. Add applesauce and eggs to remaining mixture; beat on low speed 30 seconds, scraping bowl occasionally (batter will be thick and grainy). Beat on medium speed 2 minutes, scraping bowl occasionally. Spread batter in pan.
4

Drop melted chocolate mixture by teaspoonfuls over batter, dropping more around edge than in center. Stir remaining 1/2 cup chocolate chips and the pecans into reserved cake mixture; crumble over batter.
5

Bake 37 to 43 minutes or until center is set. Run knife around sides of pan to loosen cake. Cool completely, about 2 hours. Store covered.

tip 1

If you have milk chocolate or white baking chips on hand, you can use them as part of the 1/2 cup chocolate chips stirred into the reserved cake mixture.
tip 2

Serve cake with an easy fudge sauce. In small microwavable bowl, microwave 1/3 cup sweetened condensed milk and 1/2 cup semisweet chocolate chips uncovered on Medium (50%) about 1 minute or until chocolate can be stirred smooth. Stir in 2 tablespoons whipping cream.
tip 3

Looking for a way to use leftover sweetened condensed milk? Try Easy Caramel Apple Dip: In 1-quart saucepan, mix 1/3 cup sweetened condensed milk, 2 tablespoons butter and 2 tablespoons brown sugar. Heat over medium-low heat until hot and bubbly, stirring constantly; continue to cook 2 minutes. Remove from heat; stir in 1 tablespoon milk or apple juice. Serve warm with apple slices.

Nutrition Facts are not available for this recipe