Averie Cooks

-1 Preheat oven to 350F. Line a 9×13-inch pan with aluminum foil and spray with cooking spray; set aside.
-1 Make cake according to package directions (likely adding 3 eggs, water, and oil) and bake as directed (likely about 25 to 28 minutes).
-1 Remove cake from the oven when it’s done, allow it to cool for about 5 minutes, and then using the blunt end of a wooden spoon, poke holes over the surface of the cake. I didn’t count but I estimate I poked about 60 holes, evenly spaced over the surface.
-1 Slowly pour the sweetened condensed milk mixture over the holes, taking your time to evenly distribute it so that all the holes receive some.
-1 Place cake in fridge to cool for at least 10 minutes while you make the frosting or before adding canned frosting so it doesn’t melt.
-1 To the bowl of a stand mixer fitted with the paddle attachment (or large bowl and handheld electric mixer) add the cream cheese, butter, confectioners’ sugar, vanilla, salt, and beat on medium-high speed until fluffy. Add additional confectioners’ sugar if necessary for consistency.
-1 Turn frosting out onto cake and spread into a smooth, even, flat layer using a spatula or knife.
-1 Evenly sprinkle with chocolate chips.
-1 Refrigerate cake for at least 4 hours, or overnight, before serving.