Hot Chocolate Milk Cake - cooking recipe

Ingredients

1 (18 ounce) box milk chocolate cake mix
4 eggs
1 (3 1/2 ounce) box jell-o cheesecake flavor instant pudding and pie filling mix
1 (3 1/2 ounce) box instant white chocolate pudding and pie filling mix (for frosting)
1/2 cup oil
1/2 cup water
1 (14 ounce) can sweetened condensed milk
2 cups marshmallow cream
1 (8 ounce) container whipped topping
3 tablespoons whole milk
1 tablespoon ground cinnamon (optional) or 1 tablespoon nutmeg, to sprinkle (optional)

Preparation

Grease and flour 2 round cake pans, set aside.
Beat cake mix, oil, water and eggs.
Mix in the jell-o pudding.
Pour batter evenly divided into the 2 round baking pans.
Bake according to package directions.
Right after it's done poke the cake all over the top.
Slowly pour the condensed milk over the 2 cakes.
Let it cool at room temperature then refrigerate.
Once cooled, cover the top of one of the cakes with the marshmallow fluff. (if needed, microwave for 1 minute to make it more spreadable).
Place the other half of the cake on top.
Mix the 3 tbsp of milk, whipped topping and the white chocolate Jell-o pudding.
Frost the cake and refrigerate.
Dust the cake with the cinnamon or nutmeg.
Or pour chocolate syrup,--your choice! Bon apetite.
Note: You may heat each individual serving for 5-10 seconds in microwave before serving for a true hot chocolate taste, you may also serve in wide hot chocolate mugs-- it'll look and taste good!