Chocolate Poke Cake
Chocolate Poke Cake is a delicious recipe that is super easy to make and turns out moist every time. Poke cake can be made in a lot of different ways, and this time I used pudding to fill the holes, making this a rich and decadent dessert.
Servings: 16 pieces
Calories: 303kcal
Ingredients
Cake
- 15.25 oz. Betty Crocker Devil's Food Cake Mix
- 1-1/3 cup water
- 1/2 cup vegetable oil
- 3 eggs
Chocolate Instant Pudding
- 3.9 oz. Jell-O Instant Pudding
- 2 cups cold milk
Chocolate Frosting
- 2 sticks butter softened
- 2-1/2 cups powdered sugar
- 1/2 cup cocoa powder
- 2 tsp. vanilla
- 1/4 cup heavy cream add more if needed
Instructions
- Preheat oven to 350-degrees. Grease and flour 13" x 9" baking dish.
Cake
- Add the cake mix, water, vegetable oil, and eggs to a large bowl. Mix together until well blended. Pour into the greased and floured baking dish.
- Bake for 32-35 minutes, or until cake tester comes out clean.
- Allow to cool.
- Once the cake cools, poke holes throughout.
Instant Pudding
- Add the Jell-O Instant Pudding to a bowl.
- Pour the cold milk over the pudding and mix for two minutes.
- Spread the pudding over the cake with a spatula, gently working down into the holes. Gently scrape off any extra pudding.
Chocolate Frosting
- Add the butter, powdered sugar, cocoa, vanilla, and heavy cream to a large bowl.
- Mix together until well blended. Add more cream if needed.
- Spread on the cake.
- Optional: Sprinkle the chocolate chips on top
Video
Notes
Refrigerate cake
Nutrition
Serving: 1piece | Calories: 303kcal | Carbohydrates: 25g | Protein: 3g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 167mg | Fiber: 1g | Sugar: 19g