Chocolate Poke Cake

            Must be a type of dessert day today. That is all I can think of. I make an attempt to make dinner in the crock pot, think of some fantastic snack or dessert and I am suddenly making another dessert. The struggle is real!

I may have to tell myself it is dessert first night and then we can eat. Maybe that way, I will at least get dinner started.

            Chocolate Poke Cake is one of yummy, chocolatey, moist cakes that we could eat every single day. When they make chocolate one of the actual food groups, I will certainly have it everyday. Until then, enjoying it once in a great while makes much more sense for my health! There are variations that you could institute with this recipe, and those are up to you. I will just focus on the chocolatey goodness of this poke cake.

            This cake could be brought to the office, shared for a party, or even used as a birthday cake.

Frequently Asked Questions:

            How should I store this cake?

I prefer to keep it in an airtight container and then in the refrigerator. With the whipped topping frosting, it is best to have this in the refrigerator until you are ready to serve.

            Can I use a different flavor combination?

Of course, like I said though, I am just giving the basic recipe for chocolate. There are multiple varieties that could be made and that means I would never get dinner started.

            Can I freeze this cake?

As long as the cake is tightly wrapped with plastic wrap and aluminum foil. You can store the cake in the freezer for up to three months.

What do you need to make Chocolate Poke Cake

            Cake:

                        1 box Devil’s Food Chocolate Cake mix

                        3 eggs

                        ½ cup water

                        ½ cup oil

                        14 ounces Sweetened Condensed Milk

                        2 Hershey Milk Chocolate Candy bars, broken into rectangles

            Chocolate Whipped Topping:

                        2 cups heavy cream

                        ½ cup powdered sugar

                        ½ cup cocoa powder

                        1 tsp vanilla

            Garnish:

                        Miniature chocolate chips

                        Hershey’s Chocolate Syrup

How to make Chocolate Poke Cake

FIRST STEP:

In a large bowl combine the powdered cake mix, eggs, oil, and water.

Stir well to combine the ingredients

SECOND STEP:

Preheat the oven to 350*

Spray a 9 x 13 pan lightly with cooking spray

When the cake is done baking, use the handle of a wooden spoon and poke holes in the cake, 3 across and 4 lengthwise

It is the best idea to poke when the cake is still slightly warm or the top crumbles easier

THIRD STEP:

In a separate bowl, combine the sweetened condensed milk and the candy bar pieces.

Microwave at 30 second intervals, just until the chocolate is melted.

FOURTH STEP:

Pour this mix over the cake focusing over the holes.

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b)

c)

d)

e)

Let the cake cool, sitting on the counter for 1 hour

Cover with plastic, set the cake into the refrigerator for 2 hours to allow the sweetened milk mix to soak into the cake.

While the cake is chilling in the refrigerator, place a medium bowl into the freezer to freeze the bowl until ready to use.

FIFTH STEP:

After two hours, add two cups of heavy whipped cream and mix with an electric beater until it begins to thicken.

a)

b)

c)

Add in the powdered sugar, cocoa, and the vanilla extract.

Continue to mix until the frosting forms stiff peaks.Immediately spread the frosting over the cooled cake

a)

b)

c)

d)

e)

SIXTH STEP:

If desired, drizzle with a chocolate syrup and sprinkle miniature chocolate chips.

a)

b)

c)

d)

e)

YAY!

Enjoy!

YUM!