Prep Time 15m
Cook Time 40m
Ready Time 150m
Yield 15 servings


Ingredients
  • Crisco® Original No-Stick Cooking Spray
  • 1 package Pillsbury™ Moist Supreme® Devil's Food Premium Cake Mix
  • 1 cup water
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 3/4 cup heavy cream
  • 3/4 cup Magnolia® Evaporated Milk
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsweetened cocoa powder
  • 1/2 teaspoon ground cinnamon
TOPPING
  • 1 (8 oz.) container frozen whipped topping, thawed
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon chocolate sprinkles
Preparation Directions
  • Step 1Heat oven to 350ºF. Coat 13 x 9-inch baking pan with no-stick cooking spray. Prepare cake mix according to package directions using water, oil and eggs. Spread in prepared pan. Bake 31 to 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack 10 minutes.
  • Step 2Prepare topping by combining whipped topping, 1 tablespoon cocoa powder, 1 teaspoon vanilla, 1 teaspoon chili powder and 1/2 teaspoon cinnamon in medium bowl. Fold until well blended. Cover and refrigerate.
  • Step 3Combine sweetened condensed milk, cream, evaporated milk, 1 teaspoon vanilla, 3 tablespoons cocoa powder and 1/2 teaspoon cinnamon in large bowl. Whisk until cocoa and cinnamon are blended into milk mixture.
  • Step 4Pierce surface of cake several dozen times with meat fork or skewer. Pour half of milk mixture over top of cake. Let stand 2 minutes. Pour remaining milk mixture over cake. Cover and chill at least 1 hour or overnight. Spread whipped topping mixture over cake. Garnish with chocolate sprinkles.
Eagle Brand and Magnolia are trademarks of Eagle Family Foods Group, LLC, used by permission.
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