Chocolate Poke Cake
User Reviews
5.0
15 reviews
Excellent
Chocolate Poke Cake
Report
A FAST and EASY cake that's perfect for all the chocaholics! Moist and tender chocolate cake, filled with chocolate syrup, and topped with whipped chocolate frosting! A no-fuss chocolate cake that everyone will adore!
Share:
Ingredients
Cake
- one 15.25 ounce box chocolate cake mix
- one 3-ounce package of chocolate fudge instant pudding mix dry
- 5 ounces plain Greek yogurt or sour cream
- ¾ cup vegetable or canola oil
- ½ cup milk
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Filling
- 14 ounces sweetened condensed milk
- ½ cup chocolate syrup such as Hershey's
Frosting
- 2 cups heavy cream
- ½ cup confectioners' sugar
- ⅓ cup chocolate fudge instant pudding mix dry
Add to Shopping List
Instructions
For the Cake:
- Preheat oven to 350F and spray a 9x13-inch pan with cooking spray; set aside.
- To a large mixing bowl, add all the ingredients and mix with a handheld electric mixer or stir by hand. Note that the batter will be thick*.
- Bake for about 28-32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for about 30 minutes.
- Using the tines of a fork, poke holes all over the cake, going down nearly do the base of the cake, and I estimate I poked the cake in about 50 different places.
For the Filling:
- To a medium bowl, add both ingredients, and whisk to combine.
- Evenly pour the filling mixture over the cake, noting that it may take a few minutes for all of the mixture to soak in, but it will so have patience.
For the Frosting:
- To a large mixing bowl, add all the ingredients and beat with the whisk attachment of a handheld electric mixer or do it in your stand mixer fitted with the whisk attachment.
- Evenly spread the frosting over the top of the cake, cover, and refrigerate** until serving.
Notes
- *Pudding mix: You are not making pudding, just add the pudding mix straight from the box into the mixing bowl. Make sure to use instant chocolate pudding mix and not cook-and-serve pudding mix. I have only used regular and don't know how sugar free pudding mix will work. I have only made this cake using boxed cake mix.
- Chocolate cake mix: For the chocolate cake mix, any brand between 15.25 to 16 ounces is fine; and a 3 to 3.9-ounce box chocolate pudding mix is also fine.
- **This cake should be refrigerated within 2 hours after frosting it (although I recommend immediately) or the frosting can get really dark and dense.
- Storage: Cake will keep airtight in the fridge for up to 5 days, noting it will become moister (soggier) as time passes; this is simply the nature of poke cakes.
Nutrition Information
Show Details
Serving
1
Calories
489kcal
(24%)
Carbohydrates
69g
(23%)
Protein
9g
(18%)
Fat
21g
(32%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
8g
Cholesterol
89mg
(30%)
Sodium
451mg
(19%)
Fiber
2g
(8%)
Sugar
50g
(100%)
Nutrition Facts
Serving: 15Serving
Amount Per Serving
Calories 489 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 489kcal | 24% |
| Carbohydrates | 69g | 23% |
| Protein | 9g | 18% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 8g | 47% |
| Cholesterol | 89mg | 30% |
| Sodium | 451mg | 19% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
Other Recipes
You'll Also Love
