Death By Chocolate Poke Cake
This moist Chocolate Poke Cake is easily made using a box cake mix as the base, then filled with rich chocolatey filling and topped off with homemade chocolate whipped topping.
Ingredients
1 15.25 oz box Betty Crocker Devil’s Food Chocolate Cake Mix
3 eggs
½ cup oil
½ cup water
1 14-oz can sweetened condensed milk
2 1.55 ounce milk chocolate Hershey bars broken into rectangles
Chocolate Whipped Cream
2 cups heavy whipped cream chilled
½ cup powdered sugar
⅓ cup cocoa powder
1 tsp vanilla
Cake Toppings
Mini Chocolate Chips
Hershey’s Chocolate Syrup
Instructions
In a large mixing bowl, combine chocolate cake mix, eggs, oil, and water. Stir to combine. Follow directions on the back of the Cake Mix Box and cook accordingly in a greased 9×13 cake pan.
When the cake is done baking, remove it from the oven and immediately poke holes all over the top of the cake with the end of a mixing spoon. Set aside.
In a separate medium bowl, combine sweetened condensed milk and two Hershey Chocolate Bars. Microwave for 30 seconds, remove from the microwave and stir. Microwave for an additional 15 seconds. Remove from the microwave and stir again. Mix with a spoon until completely combined.
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