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Frosty Tunnels of Fudge Cake Recipe

Frosty Tunnels of Fudge Cake
Beginner

Skill Level: Beginner

Recipe Rating

Ingredients

  • 1 package (about 18 oz.) white or yellow cake mix
  • 1 jar (about 16 oz.) HERSHEY'S Chocolate Shoppe Fudge Topping (Hot Fudge*, Double Chocolate Fudge or Fat Free Hot Fudge*)
  • 1 tub (8 oz.) frozen non-dairy whipped topping
  • HERSHEY'S Chocolate Shoppe Sprinkles

Directions

  • 1. Prepare cake batter. Bake in 13x9x2-inch baking pan according to package directions. Remove from oven; do not remove cake from pan.
  • 2. 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.
  • 3. Cool completely on wire rack; spread whipped topping evenly over top of cake. Cover; refrigerate several hours or overnight until well chilled. Garnish with sprinkles. Cover; refrigerate leftover cake. Makes 12 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.

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