Chocolate Poke Cake
Moist chocolate sheet cake poked and filled with creamy chocolate pudding, then topped with whipped topping and chocolate drizzle
PRINT PINServings 12
INGREDIENTS
Chocolate Cake
- 1 box devil's food cake mix 15 oz
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- nonstick spray for the pan.
Chocolate Pudding Filling
- 1 box instant chocolate pudding mix 3.9 oz
- 2 cups cold milk.
Topping
- 1 tub whipped topping 8 oz
- 1/2 cup chocolate syrup.
Optional Garnish
- chocolate shavings
- mini chocolate chips.
INSTRUCTIONS
Bake Cake
- Heat oven to 350 F and coat a 9 by 13 inch pan with nonstick spray
- mix cake mix with eggs water and oil until smooth and pour into pan
- bake until a toothpick comes out with a few moist crumbs about 30 to 35 minutes
- cool 10 minutes.
Poke And Fill
- Use the handle of a wooden spoon to poke holes evenly across the warm cake
- whisk pudding mix with cold milk for 2 minutes until thickened
- immediately pour pudding over cake and spread so it flows into the holes
- refrigerate until set at least 2 hours.
Top And Serve
- Spread whipped topping evenly over chilled cake
- drizzle chocolate syrup over the top and add garnish if using
- slice and serve chilled.
Notes
1. Use chocolate fudge or dark chocolate pudding for a richer flavor. Swap whipped topping with 2 cups sweetened whipped cream. For cleaner slices chill overnight and wipe the knife between cuts
Nutrition
Calories: 430kcal | Carbohydrates: 61g | Protein: 5g | Fat: 18g