Chocolate Lavender Poke Cake
Chocolate Lavender Cake
1 Chocolate Lavender Cake Mix
3/4 cup water
2 Tbsp oil
Preheat oven to 350 degrees F. Line muffin cups with 12 cupcake liners.In a mixing bowl add cake mix, water, oil and egg. Blend on low until moistened and then on high for 2 minutes. Divide mix evenly into baking cups or a 9x9” baking pan. Bake 25-30 minutes for cake in 9x9” baking dish.
Once cake comes out of the oven poke holes all over the top of the cake.
Chocolate Cream Filling
14 oz. sweetened condensed milk
1 cup semi sweet chocolate chips
Combine sweetened condensed milk and semi sweet chocolate chips in a microwave safe bowl. microwave for 30 second intervals until chocolate chips are melted. Then pour it over top of the baked cake. Using a spatula spread it all over the top and let it seep into all the holes. Set it aside until fully cooled.
Chocolate Mousse Frosting
1 Chocolate Lavender Frosting Mix
2 Tbsp water
1/2 container cool whip
Using a mixer on low, gradually add water until icing is light and creamy. Fold in 1/2 container of cool whip. Frost cake and serve.
I am Nicole Callen, lavender lover, farmer, and owner of Norwood Farm. My intention for this page is to bring you great lavender related content that you can use. Most of it contains culinary adventures that transpire in my kitchen, as I have a love for the complex floral flavor and depth that lavender brings to cooking.