CHOCOLATE POKE CAKE
This decadent Chocolate Poke Cake is out of this world. It's insanely chocolatey and so moist! I dare you to try and keep your fork out of it.
Provided by Lindsay
Categories Dessert
Time 45m
Number Of Ingredients 9
Steps:
- 1. Bake cake according to box directions in a 9×13 cake pan.
- 2. Once cake comes out of the oven, poke holes all over the top of the cake.
- 3. Place sweetened condensed milk and chocolate chips in a microwave safe bowl. Microwave for about 30 seconds to 1 minute.
- 4. Whisk chocolate and milk until smooth, microwaving more, if needed to melt the chocolate.
- 5. Pour chocolate mixture over the cake and spread to fill in holes.
- 6. Set cake aside to cool, about an hour, then refrigerate until completely cooled.
- 7. To make whipped topping, whip heavy cream until it begins to thicken.
- 8. Add powdered sugar, cocoa and vanilla extract and whip until stiff peaks form.
- 9. Spread whipped topping evenly over cooled cake.
- 10.Sprinkle mini chocolate chips over cake and drizzle with chocolate sauce. Refrigerate until ready to serve.
Nutrition Facts : ServingSize 1 Slice, Calories 384 calories, Sugar 34.9 g, Sodium 96.2 mg, Fat 24.3 g, SaturatedFat 15.6 g, TransFat 0.3 g, Carbohydrate 38.6 g, Fiber 1.5 g, Protein 6.1 g, Cholesterol 73 mg
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.
PEPPERMINT POKE CAKE
A Peppermint Poke Cake from Delish.com is a must make this holiday season.
Categories Peppermint Poke Cake holiday desserts mint chocolate marshmallow creme chocolate cake poke cakes
Time 1h
Yield 1
Number Of Ingredients 7
Steps:
- Preheat oven to 350º and grease a 9"-x-13" pan. Prepare chocolate cake mix according to package directions with the addition of mint extract and bake until a toothpick inserted in the center comes out clean, about 25 minutes.
- Poke cake all over with a peppermint stick or the bottom of a wooden spoon. In a small bowl, microwave marshmallow creme and water for 1 minute, then stir until smooth. Stir in 1/3 cup crushed candy canes, then pour all over cake, making sure to fill the poked holes.
- Frost cake with whipped topping and garnish with remaining crushed candy canes and fudge sauce. Serve.
CHOCOLATE PEPPERMINT POKE CAKE
Chocolate Peppermint Poke Cake - AMAZING!!!! Only 6 ingredients - chocolate cake mix, hot fudge sauce, condensed milk, cool whip and peppermint crunch chips. Great for a crowd. Tastes like Christmas! Everyone always asks for the recipe!
Provided by Plain Chicken
Categories Dessert
Time 40m
Number Of Ingredients 6
Steps:
- Bake cake in a 9x13-inch pan according to direction on the package.
- While the cake is baking, mix sweetened condensed milk, hot fudge sauce, and peppermint extract. When the cake is done and while it's still hot, poke holes in it with a fork, spoon handle, or straw. Pour milk mixture over the cake. Allow cake to cool completely.
- Sprinkle half the peppermint crunch over cake. Spread Cool Whip over the top, then sprinkle the remaining peppermint crunch on top. Chill.
CHOCOLATE-PEPPERMINT POKE CAKE
Make a cake that's easy to take and share. Pockets of creamy pudding and melt-in-your-mouth peppermint candies are the memories you'll make.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h15m
Yield 15
Number Of Ingredients 8
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. Make and bake cake mix as directed on box for 13x9-inch pan. Cool 15 minutes. With handle of wooden spoon, poke top of warm cake every 1/2 inch.
- In medium bowl, beat filling ingredients with whisk about 2 minutes. Immediately pour over cake. Cover loosely; refrigerate about 2 hours or until chilled.
- Stir 1/4 teaspoon peppermint extract into frosting. Spread frosting over top of cake. Sprinkle with peppermint patties. Store covered in refrigerator.
Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 4 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 430 mg, Sugar 37 g, TransFat 1 g
PEPPERMINT PATTY POKE CAKE
This is a wonderful and rich cake. I made this dessert for my sister's birthday. This is best served cold.
Provided by KelBel
Categories Dessert
Time 45m
Yield 15 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 350º. Make cake as with water, eggs and oil as directed on package for 9 x 13 pan (approx. 30 minutes); cool 15 minutes.
- Poke top of warm cake every 1/4 inch with handle of wooden spoon. In Medium bowl, beat filling ingredients with wire whisk about 2 minutes.
- Immediately pour filling evenly into holes in cake. Cover loosely and refrigerate about 2 hours until chilled.
- Place sugar, butter and milk in a medium-size saucepan over medium heat.
- Stir until the mixture comes to a boil, 3-4 minutes. Still stirring, let the mixture boil until the sugar dissolves, 1 minute. Remove pan from heat.
- Stir in chocolate chips, and continue to stir until chocolate has melted. Cool 10 minutes. Stir in peppermint extract.
- Pour/spread frosting over cake top while still warm. (frosting will firm as it cools). Chill at leat 30 minutes and store in the refrigerator.
- Can be garnished with junior mint candies, crushed peppermint sticks, or mint chocolate chips.
Nutrition Facts : Calories 363, Fat 18.7, SaturatedFat 6.7, Cholesterol 53.7, Sodium 351.3, Carbohydrate 48, Fiber 1.5, Sugar 33.1, Protein 5.3
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