Chocolate Poke Cake
A rich and moist chocolate cake soaked with sweetened condensed milk and topped with fluffy whipped topping, perfect for any gathering.
Ingredients
Cake Ingredients
- 1 box chocolate cake mix Choose a good quality mix for the best flavor.
- 3 pieces eggs These help give a rich, moist texture.
- 1 cup water It helps activate the cake mix.
- 1/2 cup vegetable oil Can also use melted butter for a richer taste.
Poke Filling
- 1 can sweetened condensed milk Gives the cake gooeyness and sweetness.
- 1 cup chocolate syrup Creates chocolaty pockets of joy!
Topping
- 1 tub whipped topping Adds a light, fluffy layer on top.
- 1/2 cup chocolate shavings or sprinkles For decoration.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a 9x13 inch baking pan.
- In a large bowl, combine the chocolate cake mix, eggs, water, and vegetable oil. Mix according to package instructions until smooth.
Baking
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick comes out clean.
- Let the cake cool for 10 minutes, then poke holes all over the top using a fork.
Soaking
- In a separate bowl, mix the sweetened condensed milk and chocolate syrup. Pour this mixture over the warm cake.
- Allow the cake to cool completely.
Topping and Decoration
- Spread the whipped topping over the cooled cake.
- Sprinkle chocolate shavings or sprinkles on top.
Serving
- Slice into the cake and serve. Enjoy!
Notes
Make sure your eggs are at room temperature for an ultra-fluffy cake! Feel free to double the poke holes for even more chocolatey goodness. This cake can be stored in the fridge for about 3-4 days or frozen for up to 3 months.