Chocolate Cream Poke Sheet Cake
Moist chocolate sheet cake poked and filled with chocolate cream, then topped with whipped topping for an easy chilled dessert
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INGREDIENTS
Chocolate Cake
- 1 box chocolate cake mix 15.25 oz
- ingredients called for on cake mix box typically 3 large eggs
- 1 cup water
- 1 3 cup vegetable oil.
Poke Filling
- 1 can sweetened condensed milk 14 oz
- 1 cup hot fudge sauce warmed
- 1 tsp vanilla extract.
Chocolate Cream Layer
- 1 box instant chocolate pudding mix 3.9 oz
- 2 cups cold whole milk.
Topping
- 1 tub whipped topping 8 oz thawed
- 1 4 cup mini chocolate chips
- chocolate shavings for garnish optional.
INSTRUCTIONS
Bake Cake
- heat oven to 350 F
- grease a 9x13 inch baking pan
- mix cake mix with box ingredients until smooth
- pour batter into pan and bake until a toothpick comes out with a few moist crumbs about 28 to 33 minutes
- cool 10 minutes.
Poke And Fill
- poke holes all over cake using the handle of a wooden spoon spaced about 1 inch apart
- whisk sweetened condensed milk with warmed hot fudge and vanilla until combined
- slowly pour mixture over cake allowing it to soak into holes
- cool to room temperature.
Chocolate Cream And Chill
- whisk pudding mix with cold milk for 2 minutes until thickened
- spread pudding evenly over cake
- spread whipped topping over pudding
- chill at least 2 hours before slicing
- garnish with mini chocolate chips and optional chocolate shavings before serving.
Notes
1. For a richer filling swap hot fudge with chocolate syrup plus 2 tbsp cocoa powder. For deeper chocolate use chocolate milk in the pudding layer. Make ahead and chill overnight for cleaner slices
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g