Chocolate Poke Pie
Chocolate poke pie with a tender chocolate cake base soaked with sweetened condensed milk and hot fudge then topped with whipped topping
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INGREDIENTS
Chocolate cake base
- 1 box chocolate cake mix 15 oz
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- nonstick cooking spray.
Poke filling
- 1 can sweetened condensed milk 14 oz
- 1/2 cup hot fudge sauce warmed
- 2 tbsp chocolate syrup optional.
Topping
- 2 cups whipped topping thawed
- chocolate shavings or mini chocolate chips for garnish
- pinch salt optional.
INSTRUCTIONS
Bake and poke
- heat oven to 350 F
- spray a 9 inch pie plate with nonstick spray
- whisk cake mix water oil and eggs until smooth
- pour batter into pie plate and bake until center springs back and a toothpick comes out mostly clean about 22 to 27 minutes
- cool 10 minutes then poke holes all over the cake using the handle of a wooden spoon.
Fill and chill
- slowly pour sweetened condensed milk over the warm cake letting it soak into the holes
- drizzle warm hot fudge over the top and spread gently
- cool to room temperature then refrigerate until fully chilled at least 2 hours.
Finish and serve
- spread whipped topping over the chilled pie
- garnish with chocolate shavings or mini chocolate chips
- slice and serve cold.
Notes
1. Use dark chocolate cake mix for deeper flavor 2. swap hot fudge with chocolate ganache or caramel sauce 3. for cleaner slices chill overnight and wipe knife between cuts 4. store covered in the refrigerator up to 4 days
Nutrition
Calories: 420kcal | Carbohydrates: 55g | Protein: 6g | Fat: 20g