Chocolate Poke Cake Recipe
Chocolate Poke Cake is a decadent, moist dessert made with a rich chocolate cake that’s poked with holes and filled with a creamy, gooey mixture of chocolate pudding and whipped topping. Topped with whipped cream and chocolate shavings, this dessert is perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12-16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box (15.25 oz) chocolate cake mix (plus the ingredients called for on the box, usually water, oil, and eggs)
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 box (3.9 oz) instant chocolate pudding mix
- 2 cups cold milk
- 1 container (8 oz) whipped topping (like Cool Whip)
- Chocolate shavings, chocolate chips, or sprinkles (optional for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a 9×13-inch baking pan with parchment paper.
- Prepare the chocolate cake mix according to the instructions on the box (usually mixing the cake mix with water, oil, and eggs). Pour the batter into the prepared pan and spread it out evenly.
- Bake the cake for the time specified on the box (usually 25-30 minutes) or until a toothpick inserted into the center comes out clean. Let the cake cool for 10-15 minutes.
- Once the cake has cooled slightly but is still warm, use the handle of a wooden spoon or a large fork to poke holes all over the surface of the cake.
- In a medium bowl, whisk together the instant chocolate pudding mix and cold milk. Whisk for about 2 minutes, or until the pudding thickens to the consistency of a custard.
- Immediately pour the pudding over the cake, ensuring it seeps into all the holes. Spread the pudding evenly across the top of the cake.
- Place the cake in the refrigerator and chill for at least 2 hours (or longer if preferred).
- Once the cake is chilled, spread the whipped topping evenly over the top. Garnish with chocolate shavings, mini chocolate chips, or sprinkles (optional).
- Slice and serve the Chocolate Poke Cake chilled. Enjoy!
Notes
Store leftover Chocolate Poke Cake in an airtight container in the refrigerator for up to 3-4 days.For a double chocolate experience, drizzle warm fudge sauce over the cake before adding the whipped topping.For a peanut butter twist, mix 1/2 cup of peanut butter into the whipped topping before spreading it on the cake.Feel free to use any cake mix flavor (vanilla, red velvet, etc.) and adjust the pudding flavor accordingly.
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 28g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
Find it online: https://cookibly.com/chocolate-poke-cake-recipe/
