Double Fudge Poke Cake Food

DECADENT CHOCOLATE POKE CAKE

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.

CHOCOLATE POKE CAKE

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.

CHOCOLATE POKE CAKE

Steps:

• Preheat the oven to 350 degrees and spray a 9x13 baking pan with baking spray.
• In a stand mixer on low speed mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
• In a small bowl whisk together the eggs, milk, oil and vanilla then add it to the stand mixer on low then medium speed until just combined and finally add in the hot coffee carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
• Pour batter into baking dish and bake for 30-35 minutes then remove.
• Add chocolate chips and sweetened condensed milk to a microwave safe bowl and microwave for 1 minute.
• Stir the sweetened condensed milk until creamy and smooth
• Using a fork, poke cake all over then pour the chocolate mixture over the top.
• Cover and refrigerate for 2 hours.
• Melt the butter in a large saucepan and whisk in the cocoa powder then remove from the heat and let cool.
• Add the cooled chocolate mixer to your stand mixer and whip on medium speed adding the powdered sugar and milk, alternating them 1/3 at a time and finally add the vanilla in last.
• If the frosting is too thick, add a bit more milk.
• Spread over cooled cake.

DOUBLE FUDGE CAKE WITH CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Preheat the oven to 350 degrees. Butter and flour a 12 by 18 by 1 1/2-inch sheet pan and set aside.
• In a medium bowl, sift together the flour, cocoa, baking soda, and salt.
• In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugars on high speed until light, approximately 5 minutes. Add the eggs, one at a time, and the vanilla and mix well. Combine the buttermilk, sour cream, and coffee. On low speed, add the flour mixture and the buttermilk mixture alternately in thirds, beginning with the buttermilk mixture and ending with the flour mixture. Mix the batter only until blended.
• Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the center of the oven for 25 to 30 minutes, or until a toothpick comes out clean. Cool to room temperature before frosting.
• Place the chocolate chips and heavy cream in a bowl set over a pot of simmering water, stirring occasionally, until the chips are completely melted. Off the heat, add the corn syrup and vanilla and allow the chocolate mixture to cool to room temperature. In the bowl of an electric mixer fitted with the whisk attachment, whisk the chocolate mixture and softened butter on medium speed for a few minutes, until it's thickened.
• Spread the frosting evenly on the cake. Have the children decorate the cake with M&M's.

COPYCAT CRACKER BARREL 40TH ANNIVERSARY DOUBLE FUDGE COLA CAKE

Steps:

• Arrange oven racks to that there is room for a 9x13" sized baking pan to fit on the TOP rack, allowing for room for the cake to grow; preheat oven to 350°F.
• Grease and flour a 9x13" baking pan with deep sides.
• Measure out just 1 cup of the Coke, setting the rest aside to use later in the recipe.
• Place the measured Coke, just 1 stick of the butter, and the square of chocolate in a saucepan; heat, stirring often, until melted and mixture is boiling.
• Stir in the marshmallows, lowering the heat a bit if needed, and continue to stir until the mixture is fully melted and combined together; Set this mixture aside to cool a bit.
• In a large mixing bowl, combine shortening, oil, and only 2 tsp of the vanilla; Add the granulated sugar and mix well.
• Add both eggs and the milk and beat well, using an electric mixer.
• In another mixing bowl, combine buttermilk powder, baking soda, baking powder, salt; sift in the flour; Measure out just 3/4 cup of the cocoa powder and sift this into the flour mixture, stirring all of these dry ingredients together to blend.
• Add HALF of the flour mixture to the shortening mixture, beating until smooth.
• Slowly add some of the partially cooled fudge mixture, beating well.; Continue adding slowly and mixing it in carefully so you don't scramble the eggs in the batter; Once all of the fudge mixture has been added, be sure to beat the mixture well.
• Add in the remaining flour mixture and beat for 4 minutes exactly, using a timer; Mixture should now be a thick and creamy batter.
• Pour batter into the prepared pan and bake about 40-45 minutes, or until a toothpick inserted in the center of the cake tests clean.
• Take your toothpick and poke holes all over the surface of the cake.
• Allow to cool long enough to still be somewhat warm, but not so hot that the icing will melt instantly when placed onto the cake.
• Take the remaining 1 stick of butter, the remaining 1 tsp vanilla, the remaining 1/2 cup cocoa powder, and the chocolate syrup and mix together in a small bowl.
• Add in about 1/3 cup of the remaining Coke.
• Add in the powdered sugar and blend well; it should be the consistency of hot fudge sauce - very thick, but not firm, but also not runny; If you need to add a bit more Coke or powdered sugar to adjust the icing to your liking, now is the time.
• Pour the fudge icing evenly over the still warm cake, then allow to set for a while - the icing will ooze into the toothpick holes a bit and firm up slightly on the surface (although it will still be a quite gooey topping).
• Serve cake still slightly warm or at room temperature, with a scoop of vanilla bean ice cream on the side if desired.