The Best Chocolate Poke Cake
Chocolate cake mix with dark chocolate sauce soaked in and topped with a fluffy chocolate whipped topping.
I’m no stranger to a poke cake and really love making them. You start with a box cake mix, poke holes in it, add a little sauce to soak into the cake, and then you top it with a whipped topping of some sort. This particular poke cake uses dark chocolate chips mixed in with the sweetened condensed milk for the sauce. So every bite is so rich, chocolatey, and delicious. The topping is chocolate pudding and Cool Whip - it’s airy and fluffy. I don’t mind frosting and I actually love buttercream frosting, but only like a spoonful for a whole slice of cake :) But whipped frosting is perfection - it doesn’t sit too heavy. This cake is THE BEST!
What You Need:
For the Cake:
1 box (16 oz.) chocolate cake mix (I love Duncan Hines!)
Ingredients called for on cake mix box (oil, eggs, water, etc)
1 cup dark chocolate chips
1 can (14 oz.) sweetened condensed milk
1/2 cup milk
For the Frosting:
1 cup milk
1 box (3.4 oz) instant chocolate pudding
1/3 cup unsweetened cocoa powder
1 tub (8 oz.) frozen whipped topping, thawed
Directions:
For the Cake: Prep the chocolate cake according to package directions and pour into a greased 9x13-inch baking dish.
Bake according to package directions and allow to cool slightly.
Use the handle of a wooden spoon and poke holes all over the cake.
In a medium microwave safe bowl, melt chocolate chips in 20 second increments, stirring in between -OR- in a double boiler, until smooth.
Add sweetened condensed milk and 1/2 cup milk. Stir to combine.
Pour over the cake as evenly as you could and allow to soak while you make the frosting.
For the Frosting: Combine 1 cup milk, pudding mix, and cocoa powder together in a bowl and whisk until it thickens.
Gently fold in whipped topping until well combined.
Spread the frosting over cooled cake. Slice and serve!
Recipe from The Pioneer Woman Cooks: Super Easy! cookbook