Directions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch pan to ensure the cake doesn’t stick during baking.
- In a large bowl, combine the cake mixture, water, oil, and eggs. Beat on medium speed for about 2 minutes until the mixture is smooth and well-combined.
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a chopstick inserted in the center of the cake comes out clean. The smell of chocolate will fill your kitchen, providing a tremendous sense of anticipation.
- Once baked, allow the cake to cool in the pan for about 10 minutes.
- Using the handle of a wooden spoon, make holes all over the cake, which will allow the filling to soak in beautifully.
- In a medium bowl, combine the sweetened condensed milk and top it with caramel. Pour this delectable mixture evenly over the top of the cake, ensuring it fills the holes for a tremendous infusion of flavor.
- In a medium saucepan over medium heat, combine the evaporated milk, granulated sugar, brown sugar, butter, and egg yolks. Cook, stirring constantly, until the mixture thickens and turns a golden brown, about 10-12 minutes.
- Remove the saucepan from heat and stir in the vanilla extract, walnuts, and coconut. Spread this delightful mixture evenly over the top of the cake for a beautiful finish.
- While the cake is still hot, sprinkle the chocolate chips evenly across the top. Let the residual heat of the cake melt the chocolate, then use a spatula to spread it evenly over the surface.
- Allow the cake to cool completely at room temperature before serving, ensuring all flavors meld beautifully for that tremendous taste experience.
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