As I was looking through my posts I realized I had several posts in the draft stage but hadn’t published them. I am falling behind! This is a better than cake, Christmas edition. I have done a regular version and a Fall version. This one is a Christmas version and a regular cake version instead of the cupcake like the others.
I made two of them, one for a Christmas party for our church and another for my husband to take to work. Easy dessert that takes amazing!
Basically make a cake in a 9×13 pan. Make it a chocolate cake. Poke holes in it with the back of a spoon. Really anything that pokes holes that are relatively large you could do.
Open a can of sweetened condensed milk and pour it on the cake.
Next use some coffee creamer.
I put my creamer in the sweetened condensed milk can and then poured half on the one cake and half on the other.
Did I mention coffee creamer makes hot chocolate so yummy? I never tried it before and I don’t think I can go back to regular hot chocolate now. I recently tried hazelnut coffee creamer, fantastic!
Then put a tub of cool whip on top of the cake with some broken candy canes on top. It’s very delicious and festive!
Better than…Christmas Cake
1 box chocolate cake mix
1 devil’s food cake mix
1 cup yogurt
3/4 cup water
1/3 cup vegetable oil
1 teaspoon vanilla
1 14 oz. can sweetened condensed milk
7 oz. mint coffee creamer
1 tub cool whip
6 crushed candy canes
Preheat oven to 350 degrees.
Mix cake ingredients together and bake for 25 minutes or until tooth pick comes out clean.
Poke large holes through cake. Pour sweetened condensed milk over cake. Pour mint coffee creamer over cake. Take cool whip and spread on top. Sprinkle crushed candy canes on top.