Ingredients
Method
- Bake the chocolate cake in a 13 x 9 inch pan, that has been covered in parchment paper and sprayed with oil.
- As soon as it comes out of the oven, poke holes all over the cake.
- Meanwhile, in a microwave safe bowl, heat the condensed milk and chocolate chips until melted (about 40-60 seconds).
- Pour over the warm cake.
- Allow the cake to cool slightly before chilling in the fridge.
- Next, make the whipped topping by beating the heavy whipping cream until it reaches soft peaks.
- Beat in the vanilla and powdered sugar and beat until stiff peaks.
- Spread over the cooled cake.
- Decorate the cake with chocolate syrup, rainbow sprinkles, mini chocolate chips and cherries.
Notes
If using olive oil, be sure it's not flavored! This cake can be made ahead and stored in the fridge.