Fudge Poke Cake Recipes

DOUBLE FUDGE POKE CAKE

Double Fudge Poke Cake image

This lightened-up take on chocolate poke cake is packed with double fudge chocolate flavor, topped with whipped topping and sprinkled with dark chocolate shavings. It will cure any chocoholic's craving at 210 calories per serving.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h55m

Yield 15

Number Of Ingredients 8

Ingredients

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
1 1/4 cups water
1/2 cup unsweetened applesauce
3 eggs
1 box (3.9 oz) Jell-O™ chocolate fudge-flavor instant pudding & pie filling mix
2 cups fat-free (skim) milk
1 container (8 oz) Cool Whip frozen whipped topping, thawed
2 tablespoons dark chocolate shavings (0.4 oz from 9.7-oz 62% cacao semisweet dark chocolate bar)

Steps:

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom every 1/2 inch, wiping spoon handle occasionally with paper towel to reduce sticking.
In medium bowl, beat Filling ingredients with whisk about 2 minutes or until starting to thicken. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate about 2 hours or until chilled.
When ready to serve, drop whipped topping by spoonfuls over cake; spread evenly. Sprinkle with chocolate shavings. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.

Nutrition Facts : Calories 210, Carbohydrate 37 g, Cholesterol 40 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 22 g, TransFat 0 g

FUDGE POKE CAKE

Fudge Poke Cake image

Yum!, that says it all! A very easy, deeeelishious poke cake. The fudge sauce is the best part. So good..I hope you'll give it a try. My photo's

Provided by Cassie *

Categories Puddings

Time 40m

Number Of Ingredients 9

Ingredients

CAKE
1 pkg butter or yellow cake mix - plus ingredients for cake
FUDGE FILLING
1 can(s) 14 ounce, sweetened condensed milk
1 - 4 oz bar of dark chocolate (72% cocoa solids)
TOPPING
2 c heavy whipping cream
2 Tbsp confectioners' sugar
1 tsp vanilla

Steps:

1. Bake cake according to box directions. Place the condensed milk and the chocolate (broken into bits) into a saucepan. Heat over medium heat, stirring until the chocolate has melted and the mixture smooth. Set aside to cool.
2. Once the cake is baked. Let cool on cooling rack about 5 minutes. Poke holes all over cake,( I use end of wooden spoon). making sure not to go completely through the bottom of the cake. Stir your fudge sauce, and pour all over cake; spreading evenly making sure is penetrating holes of cake. Refrigerate until cool, and ready to frost with the whipped topping. Whipped topping: Whip the cream along with the vanilla and sugar until it forms soft peaks. Spread the whipped cream over the top of the cake evenly. Place in the refrigerator to chill for at least an hour before serving.
3. Enjoy!

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