Chocolate Chip Cookie Poke Cake Food

CHOCOLATE CHIP COOKIE POKE CAKE

Steps:

• Preheat oven to 350º.
• Prepare the cake batter according to the directions on the box, with the eggs, oil and water.
• Pour into a greased 9 x 13 pan.
• Sprinkle chocolate chips over the top of the batter.
• Bake as directed (23-25 minutes).
• While cake is still warm, poke holes all over. A chopstick is great for this.
• Prepare the pudding according to the box directions.
• Pour the pudding over the warm cake while the pudding is still runny (don't wait for it to set up).
• Cover and chill until the pudding is set.
• Sprinkle crushed chocolate chips on top.
• Enjoy!

QUICK CHOCOLATE CHIP COOKIE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix cake mix, chocolate chips, eggs, and butter together in a bowl until just mixed; pour into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20 minutes.

CHOCOLATE CHIP-CARAMEL POKE CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 13x9-inch pan with baking spray with flour.
• In large bowl, beat cake mix, buttermilk, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Sprinkle with chocolate chips; press gently into batter.
• Bake 35 to 43 minutes or until toothpick inserted in center comes out clean. Cool 30 minutes. Spray meat fork or other long-tined fork with cooking spray. Poke warm cake every inch with fork tines. Pour caramel topping over cake. Cool completely, about 1 hour.
• In medium microwavable bowl, microwave frosting 15 to 30 seconds; stir until very soft. Spoon frosting into 1-quart resealable food-storage plastic bag. Cut tip off 1 corner of bag. Drizzle frosting across top of cake. For easy cutting, dip knife in hot water. Store covered.

CHOCOLATE POKE CAKE

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.

THE ORIGINAL CHOCOLATE CHIP COOKIE CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan.
• Stir flour, baking soda, and salt together in a bowl.
• Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until light and fluffy, 3 to 5 minutes. Beat eggs and vanilla into butter mixture until smooth. Gradually stir flour mixture into butter mixture until just combined. Stir in chocolate chips and nuts. Spread cookie batter into prepared pan.
• Bake in the preheated oven until golden and the cake springs back when lightly pressed, 20 to 25 minutes. Cool before cutting into 2-inch squares.