Chocolate Raspberry Poke Cake Recipes

RASPBERRY COCONUT POKE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix cake mix, water, oil, and eggs together in a bowl until batter is smooth; beat with an electric mixer for 2 minutes. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 34 to 38 minutes. Poke holes into the cake using the handle of a clean wooden spoon.
• Drizzle sweetened condensed milk over the top of the warm cake, ensuring the holes get filled. Refrigerate cake until cool, about 1 hour.
• Spread raspberry preserves over cooled cake; refrigerate until cool, about 10 minutes.
• Spread whipped topping over raspberry preserves layer and sprinkle coconut over the top.

CHOCOLATE POKE CAKE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Make cake mix according to package directions and bake in a well-greased 9×13 pan according to package.
• When cake is finished, allow to cool for about 10 minutes, then poke holes all over cake (about 1-inch) intervals using a wooden spoon handle.
• Pour the sweetened condensed milk and 3/4 of the chocolate sauce over the top of the cake and allow it to seep into the holes that were poked into the cake.
• Cover and refrigerate the cake overnight.
• Place the heavy whipping cream, cocoa powder and powder sugar in a mixing bowl. Beat with an electric mixer for 4-5 minutes until stiff peaks form in the mixture and it holds it shape.
• Spread the chocolate topping over the cake. Drizzle the top with the remaining chocolate sauce. Then sprinkle with the chopped chocolate.
• Serve immediately and refrigerate leftovers.
• Enjoy!

RASPBERRY POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan).
• Make and bake cake as directed on box for 13x9-inch pan. Cool completely in pan, about 1 hour.
• Pierce cooled cake all over with fork. In small bowl, stir gelatin and boiling water until smooth; stir in cold water. Pour over cake. Run knife around sides of pan to loosen cake. Refrigerate 2 hours. Frost with whipped topping; garnish with raspberries. Store covered in refrigerator.

RASPBERRY POKE CAKE

Steps:

• Prepare cake according to box directions using a 13x9 baking pan. Remove from oven and cool for ten minutes.
• Use a serving fork to poke holes an inch or so apart all over the cake.
• Add the powdered gelatin to the boiling water and stir until dissolved.
• Slowly pour gelatin over the cake.
• Refrigerate cake for 45 minutes.
• Remove cake from the refrigerator and frost with Cool Whip. Top Cool Whip with pie filling.
• Refrigerate 1-2 hours before serving.