Chocolate Pudding Poke Bars
Fudgy chocolate cake bars poked and filled with creamy chocolate pudding then topped with whipped topping for an easy chilled dessert
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INGREDIENTS
Chocolate cake base
- 1 box chocolate cake mix 15.25 oz
- 3 large eggs
- 1 2/3 cups water
- 1/2 cup vegetable oil
- nonstick cooking spray.
Pudding filling
- 2 boxes instant chocolate pudding mix 3.9 oz each
- 3 1/2 cups cold milk.
Topping
- 8 oz whipped topping thawed
- 1/2 cup mini chocolate chips
- 8 chocolate sandwich cookies crushed optional
- chocolate syrup for drizzling optional.
INSTRUCTIONS
Bake the base
- Heat oven to 350 F
- spray a 9x13 inch baking pan
- whisk cake mix eggs water and oil until smooth
- pour into pan and bake until a toothpick comes out clean 23 to 28 minutes
- cool 10 minutes.
Poke and fill
- Poke holes all over the warm cake using the handle of a wooden spoon
- whisk pudding mixes with cold milk for 1 to 2 minutes until just thickened
- immediately pour pudding over cake and spread so it sinks into holes
- refrigerate until set at least 2 hours.
Finish and serve
- Spread whipped topping over chilled cake
- garnish with mini chocolate chips and crushed cookies and drizzle chocolate syrup if using
- slice into bars and keep refrigerated.
Notes
1. Use whole milk for thicker pudding; Substitute chocolate fudge cake mix or devil's food cake mix; For cleaner slices chill overnight and wipe knife between cuts; Swap whipped topping with stabilized homemade whipped cream; Use a straw for smaller poke holes if you prefer less pudding in each pocket
Nutrition
Calories: 320kcal | Carbohydrates: 45g | Protein: 4g | Fat: 14g