CHOCOLATE PUDDING POKE CAKE
This great all-family ooey-gooey recipe can also be used for casual entertaining.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan).
- Make, bake and cool cake as directed on box for 13x9-inch pan.
- Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 22 g, TransFat 0 g
CHOCOLATE POKE CAKE
This decadent Chocolate Poke Cake is out of this world. It's insanely chocolatey and so moist! I dare you to try and keep your fork out of it.
Provided by Lindsay
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- 1. Bake cake according to box directions in a 9×13 cake pan.
- 2. Once cake comes out of the oven, poke holes all over the top of the cake.
- 3. Place sweetened condensed milk and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute.
- 4. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate.
- 5. Pour chocolate mixture over the cake and spread to fill in holes.
- 6. Set cake aside to cool, about an hour, then refrigerate until completely cooled.
- 7. To make whipped topping, whip heavy cream until it begins to thicken.
- 8. Add powdered sugar, cocoa and vanilla extract and whip until stiff peaks form.
- 9. Spread whipped topping evenly over cooled cake.
- 10.Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Slice, Calories 384 calories, Sugar 34.9 g, Sodium 96.2 mg, Fat 24.3 g, SaturatedFat 15.6 g, TransFat 0.3 g, Carbohydrate 38.6 g, Fiber 1.5 g, Protein 6.1 g, Cholesterol 73 mg
CHOCOLATE POKE CAKE
This cake gets rave reviews every time it's made. Definitely not for anyone on a diet! Oooey-gooey, and oh! so good! Best if served warm with vanilla ice cream.
Provided by SYNCHORSWIM
Categories Desserts Cakes Poke Cake Recipes
Time 1h10m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
- In a large bowl, combine flour, sugar, baking soda, and baking powder. Make a well in the center, and pour in melted chocolate, coffee, sour cream, and oil. Mix well, and spread into prepared pan.
- Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes, then remove from pan.
- In a microwave-safe bowl, combine caramels and milk. Heat in microwave until melted. Stir until smooth. With a wooden spoon, poke holes into the cake. Pour caramel mixture into holes.
Nutrition Facts : Calories 445.7 calories, Carbohydrate 74.6 g, Cholesterol 9 mg, Fat 16.6 g, Fiber 2.5 g, Protein 5.8 g, SaturatedFat 7.3 g, Sodium 333.1 mg, Sugar 51 g
CHOCOLATE POKE COKE
Chocolate poke cake is a dream come true for chocolate lovers. Each bite is packed with decadent chocolate and topped with more chocolate.
Provided by Eating on a Dime
Categories Dessert
Time 8h35m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F.
- Make cake mix according to package directions and bake in a well-greased 9×13 pan according to package.
- Allow the cake to cool for about 10 minutes, then poke holes with a wooden spoon all over cake, about 1-inch apart.
- Pour the sweetened condensed milk and 3/4 of the chocolate sauce over the top of the cake and allow it to seep into the holes that were poked into the cake.
- Cover and refrigerate the cake overnight.
- Place the heavy whipping cream, cocoa powder and powder sugar in a mixing bowl. Beat with an electric mixer for 4-5 minutes until stiff peaks form in the mixture and it holds it shape.
- Spread the chocolate topping over the cake. Drizzle the top with the remaining chocolate sauce. Then sprinkle with the chopped chocolate.
- Serve immediately and refrigerate leftovers.
- Enjoy!
Nutrition Facts : Calories 513 kcal, Carbohydrate 68 g, Protein 7 g, Fat 26 g, SaturatedFat 13 g, Cholesterol 66 mg, Sodium 443 mg, Fiber 3 g, Sugar 46 g, UnsaturatedFat 11 g, ServingSize 1 serving
DECADENT CHOCOLATE POKE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the cake: Spray a 9-by-13-inch cake pan with cooking spray.
- Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon, poke holes all over the cake.
- Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes while you make the frosting.
- For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl. Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.
- Spread the frosting over the cake, then decorate with the cherries, if using. Enjoy.
CHOCOLATE POKE CAKE
Best ever Chocolate Poke Cake recipe with no instant pudding or cake mix! Moist, fudgy double chocolate sheet cake with rich chocolate frosting and filling.
Provided by Sabrina Snyder
Categories Dessert
Time 3h
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees and spray a 9x13 baking pan with baking spray.
- In a stand mixer on low speed mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
- In a small bowl whisk together the eggs, milk, oil and vanilla then add it to the stand mixer on low then medium speed until just combined and finally add in the hot coffee carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
- Pour batter into baking dish and bake for 30-35 minutes then remove.
- Add chocolate chips and sweetened condensed milk to a microwave safe bowl and microwave for 1 minute.
- Stir the sweetened condensed milk until creamy and smooth
- Using a fork, poke cake all over then pour the chocolate mixture over the top.
- Cover and refrigerate for 2 hours.
- Melt the butter in a large saucepan and whisk in the cocoa powder then remove from the heat and let cool.
- Add the cooled chocolate mixer to your stand mixer and whip on medium speed adding the powdered sugar and milk, alternating them 1/3 at a time and finally add the vanilla in last.
- If the frosting is too thick, add a bit more milk.
- Spread over cooled cake.
Nutrition Facts : Calories 556 kcal, Carbohydrate 84 g, Protein 6 g, Fat 25 g, SaturatedFat 16 g, Cholesterol 62 mg, Sodium 244 mg, Fiber 4 g, Sugar 69 g, ServingSize 1 serving
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