This easy chocolate poke cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
CHOCOLATE POKE CAKE
This easy chocolate poke cake recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!
Servings 4 servings
Ingredients
- INGREDIENTS
- FOR THE CAKE:
- pkg. dark chocolate cake mix 15.25 oz.
- Ingredients listed on the box to make the cake
- box instant Hershey’s Special Dark Chocolate Pudding mix 3.56 oz.
- cups milk divided
- jar Hershey’s Special Dark Chocolate topping 12.8 oz.
- FOR THE TOPPING:
- box instant Hershey’s Special Dark Chocolate Pudding mix 3.56 oz.
- container frozen whipped topping, thawed 8 oz.
- Giant Hershey Dark Chocolate candy bar, chopped 6.8 oz.
Instructions
- Bake the cake according to package directions using a 9×13-in. baking pan.
- Mix the pudding mix with 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes.You’fill the holes.
- Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Let the cake cool completely.
- In a medium bowl, combine the second pudding mix with the additional 2 cups of milk. Carefully fold in the whipped topping. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top.
- Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.
Tips for the Best CHOCOLATE POKE CAKE
- Pre-heat & Prep: Always gather all ingredients before cooking chocolate poke cake.
- Flavor Adjustment: Adjust seasoning to taste near the end of cooking.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3-4 days.