A super easy special cake!
A white or yellow cake mix is prepared according to package directions,
holes are poked in it with the handle of a wooden spoon and then
spread with a jar of fudge topping, frosted with whipped topping
and garnished with chocolate sprinkles.
Frosty
Tunnels of Fudge Cake
- 1 (18.25-ounce) package
white or yellow cake mix
1 (16-ounce) jar HERSHEY'S Chocolate Shoppe Fudge Topping (Hot
Fudge*, Double Chocolate Fudge or Fat Free Hot Fudge*)
1 (8-ounce) tub frozen non-dairy whipped topping, thawed
HERSHEY'S Chocolate Shoppe Sprinkles
- Prepare cake batter (according
to package directions).
- Bake in 13 x 9 x 2-inch
baking pan (according to package directions). Remove from oven;
do not remove cake from pan.
- Using handle of wooden
spoon, immediately poke holes through top of cake to bottom of
pan, spacing holes about 1-inch apart, covering length and width
of cake. Immediately spread or pour fudge topping evenly over
cake, making sure entire top is covered and mixture has flowed
into holes.
- Cool completely on wire
rack; spread whipped topping evenly over top of cake.
- Cover cake; refrigerate
several hours or overnight until well chilled.
- Garnish with sprinkles.
Cover; refrigerate leftover cake.
Makes 12 to 15 servings.
* Hot Fudge Variation:
Bake and poke holes in cake as directed above. Place open jar
HERSHEY'S Chocolate Shoppe Fudge Topping (Hot Fudge flavors)
in microwave oven; heat as directed on label. Carefully spread
fudge topping on cake; proceed as directed above.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.