Ingredients:
Cake:
1 (18.25-ounce) package chocolate cake mix
1¼ cups chocolate milk
½ cup canola oil
3 eggs
Milk Mixture:
1 (14-ounce) can sweetened condensed milk
¾ cup half-and-half
¾ cup evaporated milk
3 tablespoons unsweetened cocoa powder
Topping:
1 cup confectioners' sugar
½ cup unsweetened cocoa powder, divided
3 cups heavy whipping cream
Chocolate curls for garnish
Directions:
Cake Preparation: Preheat oven to 350°F. Grease a 9×13-inch baking pan.
In a large bowl, beat the cake mix, chocolate milk, canola oil, and eggs until well combined. Pour into the prepared pan and bake for 34-36 minutes.
Allow cooling for 10 minutes then poke holes throughout the cake with a fork.
Milk Mixture: Whisk together sweetened condensed milk, half-and-half, evaporated milk, and cocoa powder until smooth. Pour evenly over the cooled cake.
Refrigerate for at least 4 hours, or overnight.
Topping: Sift together powdered sugar and cocoa powder. In a mixing bowl, beat the heavy cream until it begins to thicken. Gradually add in the sugar-cocoa mixture and continue beating until soft peaks form. Spread over the chilled cake and garnish with chocolate curls before serving.
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