Chocolate Poke Cake Video Recipes

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CHOCOLATE POKE CAKE (+VIDEO)



Chocolate Poke Cake (+Video) image

The Ultimate Chocolate Poke Cake is made with chocolate cake mix, instant chocolate pudding and topped with a whipped chocolate frosting!

Provided by Brandie @ The Country Cook

Categories     Dessert

Time 2h55m

Number Of Ingredients 6

15.25 ounce box chocolate cake mix
ingredients needed to make cake: eggs, oil and water
3.4 ounce box instant chocolate pudding
2 cups cold milk
1 tub milk chocolate frosting
1/2 tub (4 ounce) whipped topping (COOL WHIP) (thawed)

Steps:

  • Bake cake according to directions on box. Remove from oven and let cool about 20 minutes.
  • Poke holes all over the cake using the end of a wooden spoon.
  • In a bowl whisk together chocolate pudding and milk. Pour pudding mixture over cake (be sure to aim it into the holes.)
  • Let cake chill in the refrigerator for about 30 minutes to an hour.
  • To make frosting beat the tub of frosting in a large bowl (using an electric mixer) until smooth, then fold in whipped topping. This gives it a marshmallow-like texture.
  • Spread over cake and let chill again for 2-3 hours. Then serve!

Nutrition Facts : Calories 392 kcal, Carbohydrate 51 g, Protein 12 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 229 mg, Sodium 568 mg, Fiber 1 g, Sugar 35 g, ServingSize 1 serving

CHOCOLATE PUDDING POKE CAKE



Chocolate Pudding Poke Cake image

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

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1 box (4-serving size) milk chocolate instant pudding and pie filling mix
2 cups cold milk

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

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