This Triple Chocolate Poke Cake is an easy dessert recipe that is made for chocoholics.
Many many moons ago, my friend Linda turned me on to this recipe. Linda is well known in our circles for her killer, over-the-top Caramel Brownies. Now, I have yet to schmooze that recipe out of her, but I’m still working on it.
Sorry, the brownies had me side tracked….back to the cake.
This cake is layer upon layer of chocolatey goodness. If you’re having a bad day, this cake will make it all better. It’s like a big hug from your best friend.
Plus, it’s easy to make. You really don’t have to fuss over it or spend lots of time prepping or baking. Minimal effort for maximum chocolateness. Yes, that’s a word.
Triple Chocolate Poke Cake
Triple Chocolate Poke Cake
Servings: 12
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Ingredients
For the Cake
- 1 box Devil's Food Cake mix
- 1 oz box chocolate fudge instant pudding mix - 3.4
- 3 eggs
- 2 teaspoon vanilla
- 1 cup milk
- ½ cup canola oil
- ½ cup sour cream
For the pudding layer
- 1 oz jar hot fudge sauce - 12.8
- 1 oz box chocolate fudge instant pudding mix - 3.4
- 2 cups milk
For the Topping
- 1 oz container of frozen whipped topping - thawed, 16
- 1½ C hot cocoa mix
- 1/2 cup milk chocolate chips - chopped
Instructions
- Preheat oven to 350°F.
- Combine cake mix and dry pudding mix with eggs, vanilla, milk, canola oil and sour cream.
- Beat on medium speed until well combined, about 2 minutes.
- Pour batter into 9x13" baking dish and bake for 20-22 minutes or until toothpick inserted into the middle of the cake comes out clean.
- Allow to cool for 10 minutes.
- While the cake is still warm, use the end of a wooden spoon to poke holes all over the top of the cake being careful not to go all the way to the bottom.
- Heat the hot fudge sauce in the microwave on full power for 30 seconds to thin it out; if you need more time, continue at 15 second increments until thin.
- Pour the entire jar of hot fudge sauce over the cake and allow it to soak into the holes.
- Let stand until completely cooled.
- When the cake has cooled, prepare the pudding layer by mixing a package of instant chocolate fudge pudding with 2 cups of cold milk.
- Immediately pour the pudding mixture over top of the cake and spread into an even layer.
- Place cake in the fridge for at least 15 minutes.
- Meanwhile, in a bowl combine the whipped topping and hot cocoa mix. Stir until combined.
- Spread whipped topping over top of cake.
- Sprinkle chopped chocolate on top.
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Helpful Tips for All Recipes on It Is a Keeper
- Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust!
- When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.
- I always use unsalted butter in my recipes.
- I always use a meat thermometor to test for doneness when cooking meat. This one is my favorite.
- When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
- The nutritional information provided in this recipe is an estimate. Learn more on how I calculate nutritional information for my recipes.
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