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Chocolate Poke Cake / Chocolate Whipped Cream
So moist with sweetened condensed milk, iced w/ chocolate whipped cream.

Ing Cake: 1 3/4 c flour 1 c unsweet cocoa powder, sifted 2 c sugar 1 1/2 tsp baking soda 1 1/2 tsp baking powder 1/2 tsp salt 2 eggs 1/2 c veg oil 1 c whole milk 2 tsp vanilla 1 c boiling water. Filling: 14 oz can sweet/cond/milk 1/2 c semi-sweet choc/chips. Chocolate Cream: 2 c h/cream 1 c conf 1/4 c unsweet cocoa powder 1 tsp vanilla. Garnishes: chocolate syrup, mini choc/chips

Method: mix well eggs, oil, milk, vanilla extract, and sugar. Add sifted cocoa powder, flour, b/soda, b/powder, salt. Slowly pour boiling water into batter; mix til well combined. Bake batter in greased 9×13" b/dish 350 deg 30 min (pick in center comes clean). On counter, poke holes w/ wooden spoon tip or straw. Pour on microed sweet/cond/milk and 1/2 semi-sweet choc/chips. Let cake sit at room temp 30 min. Cover/refrigerate 2 hours. Chocolate Cream: Elec/mixer h/cream, vanilla, conf, cocoa powder to soft peaks. Don't overmix. Frost cake; garnish with mini choc/chips and chocolate sauce.

Chef Notes: Pour in condensed milk mixture while cake is warm. Cool cake completely before frosting. Garnishing w/ choc/syrup, mini choc/chips makes a huge taste difference, and looks nice.

MOCHA CHEESECAKE/ HEATH BAR GARNISH

Ing: 8 1/2 oz pkg chocolate wafers 3 tsp melted butter, 8 Heath candy bars, divided 1 1/3 c h/cream, divided 5 tsp dry instant coffee crystals 3-8 oz bars cream cheese, 1 c sugar 4 eggs 1 tsp vanilla

Method: Press into bottom/partway up sides greased 9 1/2" pan combined wafers in fine crumbs/melted butter. Sprinkle w/ 4 fine-chop Heath bars. Refrigerate while preparing filling.

Filling: Heat 1/2 c cream just hot enough to dissolve coffee. Stir in coffee. Chill to cool 15 min. Beat smooth cr/cheese and sugar. Beat in well 1/2 c h/cream, eggs, vanilla. Slowly beat in coffee-cream mixture. Beat about 10 min. Turn mixture into candy-topped crust. Bake 350 deg 1 hour and 15 min (cake looks set at edges). Cool then refrigerate. Garnish w/ Heath Bars. Serve 12 to 16.