CHOCOLATE PUDDING POKE CAKE
Steps:
- Prepare your cake as per the instructions on the cake box in a 9x13 cake pan.
- After taking it out of the oven, poke holes in the cake with the end of a wooden spoon or a straw.
- Mix 2 cups of the milk with the smaller box of instant pudding. Quickly pour over your cake trying to fill in the holes.
- Remove the lid from the jar of hot fudge and microwave until easily spreadable. I put mine in for about 15-20 seconds but your microwave temp may vary.
- Spread the hot fudge on top of your cake and let cool.
- When the cake is completely cooled, mix the last 1 cup of milk with the larger box of instant chocolate pudding then quickly and carefully fold in the Cool Whip.
- Spread on top of the hot fudge layer.
- Finally, layer the entire bag of mini chocolate chips over the whipped cream layer.
- Cover and refrigerate for at least 4 hours before serving.
CHOCOLATE PUDDING POKE CAKE
Easy to make, Chocolate Pudding Poke Cake. Devil's food cake, chocolate pudding and whipped cream.
Provided by Michaela Kenkel
Categories Cake
Time 40m
Number Of Ingredients 5
Steps:
- Prepare cake according to package instructions in a 9x13 baking dish. Bake until toothpick inserted in center comes out clean.
- While cake is baking, prepare the two boxes of chocolate pudding with the four cups of milk. Place in fridge until ready to use.
- When cake has cooled a few minutes, with the handle of a wooden spoon (or something similar in size) make poke holes all over the cake, poking all of the way down to the bottom of the pan.
- Pour the pudding mixture over the warm cake, using the back of a spoon to spread the pudding over the top, making sure it gets down in the holes. Place cake in the refrigerator to completely cool.
- Spread prepared whipped cream or non-dairy topping over the top off pudding, sprinkle with chocolate chips.
- Refrigerate until ready to serve, and keep in the refrigerator.
Nutrition Facts : Calories 395 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 302 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CHOCOLATE PUDDING POKE CAKE
What's better than chocolate pudding on top of a cake? How about chocolate pudding inside the cake-and the fact that it's a Healthy Living dessert recipe?
Provided by My Food and Family
Categories Home
Time 2h5m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Beat first 3 ingredients with mixer until blended. Pour into 13x9-inch pan sprayed with cooking spray. Bake 35 min. or until toothpick inserted in center comes out clean. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
- Beat pudding mixes and milk in large bowl with whisk 2 min.; pour half into holes in warm cake. Let remaining pudding stand until slightly thickened. Spread over top of cake.
- Refrigerate 1 hour.
Nutrition Facts : Calories 150, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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
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.
PUDDING POKE CAKE
This is a yellow or white cake in which holes are poked after baking, and chocolate pudding is pored over it, making it look like it has stripes when it is cut.
Provided by Karin Christian
Categories Desserts Cakes Poke Cake Recipes
Yield 14
Number Of Ingredients 4
Steps:
- Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
- Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 54.4 g, Cholesterol 6.3 mg, Fat 6 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 494.2 mg, Sugar 38.2 g
CHOCOLATE PUDDING POKE CAKE RECIPE
This Chocolate Pudding Cake is literally a dream come true for all chocolate lovers of the world!
Provided by Lauren
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees, spray 9x13 with nonstick cooking spray.
- Prepare cake as directed on cake mix box, mixing together cake mix, vegetable oil, eggs, and water.
- After cake is baked, using the handle of a wooden spoon, or a straw poke holes into top of cake.
- To prepare pudding, follow directions on box, or mix 2 cups of cold milk with instant pudding mix.
- Pour pudding over cake and into holes. Move around 9x13 and tap on counter to help pudding soak into the holes.
- For frosting, beat together cream cheese, butter, milk, and vanilla and cocoa.
- Add in powdered sugar slowly until reaching desired consistency.
- Frost cake and enjoy! Some pudding and frosting might mix, but that's what makes this chocolate cake so glorious!
Nutrition Facts : Calories 548 kcal, Carbohydrate 80 g, Protein 7 g, Fat 25 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 66 mg, Sodium 590 mg, Fiber 2 g, Sugar 63 g, ServingSize 1 serving
DOUBLE FUDGE POKE CAKE
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
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
PUDDING POKE CAKE
This is the popular poke cake, but you use pudding instead of jello. The pudding forms a soft icing, too. Really good!
Provided by Chris Reynolds
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Prepare and bake cake as package directs in a 9x13 pan. (NOTE: Different cake mixes may require different ingredients than mine.) Remove from oven.
- Poke holes at once through the cake with a round handle of a wooden spoon. Holes should be in 1" intervals.
- After the holes are made, combine the sugar and pudding mix in a large bowl. Gradully stir in the milk. Beat at low speed for 1 minute.
- Before the pudding thickens, pour about half evenly over the warm cake and into the holes.
- Allow the remaining pudding to thicken slightly; then spoon over the top, swirling to frost the cake. Chill at least 1 hour. Store in refrigerator.
- TIP: You can use different flavors of pudding and cake for different flavors. Try adding 1/2 C peanut butter to the chocolate pudding for a Peanut Butter Poke Cake.
PEANUT BUTTER CHOCOLATE POKE CAKE
When my family is planning a get-together, I can count on three or four people asking if I'm bringing this chocolate peanut butter poke cake. If you don't have a chocolate cake mix, use a white or yellow one and stir in 3 tablespoons of baking cocoa. -Fay Moreland, Wichita Falls, Texas
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 20 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. Prepare cake mix according to package directions, adding 1 teaspoon vanilla and salt before mixing batter. Transfer to a greased 13x9-in. baking pan. Bake and cool completely as package directs., Whisk peanut butter and milk until blended. Using the end of a wooden spoon handle, poke holes in cake 2 in. apart. Slowly pour 2 cups peanut butter mixture over cake, filling each hole. Refrigerate cake and remaining peanut butter mixture, covered, until cake is cold, 2-3 hours., Combine remaining vanilla and remaining peanut butter mixture; gradually beat in enough confectioners' sugar to reach a spreading consistency. Spread over cake. Add toppings as desired. Refrigerate leftovers.
Nutrition Facts : Calories 360 calories, Fat 16g fat (4g saturated fat), Cholesterol 41mg cholesterol, Sodium 312mg sodium, Carbohydrate 49g carbohydrate (40g sugars, Fiber 1g fiber), Protein 7g protein.
PUDDING POKE CAKE
Prepare a scrumptious dessert with this Pudding Poke Cake recipe. Poke holes in the top of the cake and fill them with luscious, chocolate pudding!
Provided by My Food and Family
Categories Home
Time 3h
Yield 16 servings
Number Of Ingredients 5
Steps:
- Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.
- Combine dry pudding mixes and sugar in medium saucepan. Gradually stir in milk until blended. Add butter. Bring to full rolling boil on medium heat, stirring constantly. Pour over cake.
- Refrigerate 2 hours.
Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 300 mg, Carbohydrate 44 g, Fiber 1 g, Sugar 29 g, Protein 4 g
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
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