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Triple Chocolate Poke Cake - this easy dessert recipe is made for chocoholics
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Triple Chocolate Poke Cake

Prep Time10 mins
Cook Time22 mins
Total Time32 mins
Course: Dessert
Servings: 12
Author: Christina Hitchcock


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
  • C hot cocoa mix
  • 1/2 cup milk chocolate chips - chopped


  • 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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