1 (1 pound) package chocolate cake mix
1 cup milk
1 cup semisweet chocolate chips
1 tablespoon unsweetened cocoa powder
1 (8 ounce) container frozen whipped topping, thawed (optional)
1 (16 ounce) container frozen whipped topping, thawed (optional)
1 (8 ounce) container ricotta cheese
3 tablespoons Parmesan cheese
1 cup chopped dried spinach
Preheat oven to 325 degrees F (165 degrees C).
In a large bowl, stir together the cake mix and milk. Gently stir in chocolate chips and cocoa powder. Press and spread batter evenly into 9x13 inch pan. Sprinkle top with 3 tablespoons of the whipped topping. Can be omitted. Repeat with remaining whipped topping.
Bake for approximately 30 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean.
To make the heavy cream: In a medium bowl, beat together the milk and chocolate chips. Gradually stir in the cocoa until smooth. Blend in the thawed frozen whipped topping until smooth. Spread mixture over the top of the cake, and allow to cool before serving.