Chocolate Pudding Poke Cake
Moist chocolate cake baked in a sheet pan, poked and filled with creamy chocolate pudding, then topped with whipped topping and chocolate garnish
PRINT PINServings 12
INGREDIENTS
Cake
- 1 box chocolate cake mix 15.25 oz
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil.
Pudding Filling
- 2 boxes instant chocolate pudding mix 3.9 oz each
- 4 cups cold milk.
Topping And Garnish
- 1 tub whipped topping 8 oz thawed
- 1/2 cup mini chocolate chips
- 1/4 cup chocolate syrup
- chocolate shavings for garnish.
INSTRUCTIONS
Bake Cake
- preheat oven to 350 F and grease a 9x13 inch baking pan
- mix cake mix with eggs water and oil until smooth
- pour into pan and bake until a toothpick comes out clean about 28 to 32 minutes
- cool cake 10 minutes.
Poke And Fill
- poke holes all over the warm cake using the handle of a wooden spoon
- whisk pudding mix with cold milk for 2 minutes until thickened but still pourable
- immediately pour pudding over cake and spread so it flows into holes
- refrigerate until set at least 2 hours.
Finish
- spread whipped topping evenly over chilled cake
- drizzle with chocolate syrup and sprinkle mini chocolate chips and optional chocolate shavings
- refrigerate 30 minutes before slicing for clean pieces.
Notes
1. Use devil's food cake mix for deeper chocolate flavor 2. Poke holes while cake is warm so pudding absorbs better 3. Substitute 2 cups heavy cream whipped with 1/3 cup powdered sugar for the whipped topping 4. Use sugar free pudding and low fat milk to reduce calories 5. Store covered in the refrigerator up to 4 days
Nutrition
Calories: 420kcal | Carbohydrates: 62g | Protein: 5g | Fat: 18g