Description
This rich and indulgent Chocolate Poke Cake is made with a moist chocolate cake base, soaked in sweetened condensed milk and hot fudge, then topped with a fluffy whipped chocolate topping and chocolate chips for extra decadence.
Ingredients
- 1 box chocolate cake mix (plus ingredients listed on box: eggs, oil, water)
- 1 (14-ounce) can sweetened condensed milk
- 1 (12.8-ounce) jar hot fudge sauce
- 1 (8-ounce) tub whipped topping (like Cool Whip), thawed
- 1 cup chocolate chips (mini or regular)
Instructions
- Prepare the chocolate cake according to the package directions using a 9×13 inch pan. Allow the cake to cool for about 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the cake, about an inch apart.
- Pour the sweetened condensed milk evenly over the cake, making sure it gets into all the holes.
- Microwave the hot fudge sauce until pourable, about 30 seconds, and spread it evenly over the cake.
- Let the cake cool completely to room temperature, then refrigerate for at least 1 hour (or overnight).
- Spread the thawed whipped topping over the cooled cake and sprinkle chocolate chips on top.
- Keep refrigerated until ready to serve.
Notes
- You can use homemade chocolate cake instead of box mix if preferred.
- Top with additional toppings like crushed cookies or chocolate shavings for extra flair.
- Letting the cake chill overnight enhances the flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 38g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
