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Hot Fudge Chocolate Poke Cake
Tuba

Hot Fudge Chocolate Poke Cake

This Hot Fudge Chocolate Poke Cake is a decadent dessert that combines rich chocolate flavors with a lusciously moist texture. With just 15 minutes of prep and a little patience while it chills, this cake becomes a showstopper that’s worth the wait.
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Prep Time 15 minutes
Cook Time 35 minutes
Cool Time & Chill Time 4 hours 30 minutes
Total Time 5 hours 20 minutes
Servings: 16
Course: Dessert
Cuisine: American
Calories: 293
Ingredients Method Nutrition

Ingredients
  

Chocolate Cake
  • 1 box Super Moist Chocolate Milk Chocolate Cake Mix by Betty Crocker
  • ½ cup unsalted butter, melted slightly
  • 4 eggs
  • 1 cup water
  • 3.9 ounces instant chocolate pudding mix, 1 box
  • ½ jar Hershey’s Hot Fudge Topping, warm
  • 2 cups milk, cold
  • ½ box instant chocolate pudding mix, (½ of a 3.9 ounce box)
Chocolate Cool Whip
  • 8 ounces cool whip, 1 container, thawed in refrigerator
  • ½ box instant chocolate pudding mix, (½ of a 3.9 ounce box)
  • ¼ cup milk
  • 2 ounces semi sweet chocolate, shaved

Method
 

  1. Preheat the oven to 325 degrees F and grease a 9 X13-inch baking pan
  2. Combine the Super Moist Chocolate Milk Chocolate Cake Mix, the butter, and the eggs in the bowl of a standup mixer and mix on low speed until combined
  3. Add the water and mix on low speed until combined
  4. Add the chocolate pudding mix and mix until smooth
  5. Pour the batter into the prepared baking pan and use a rubber spatula to smooth into an even layer
  6. Bake the cake for 35 minutes or until a toothpick inserted into the center comes out clean
  7. Remove the cake from the oven and, using a fork, poke holes throughout the cake
  8. Whisk together the milk and the½ pack of chocolate pudding mix until homogeneous
  9. Pour the milk mixture evenly over the entire cake
  10. Pour the Hershey’s Hot Fudge Topping over the cake, spreading with a rubber spatula for even distribution
  11. Allow the cake to cool completely
  12. In a large bowl, gently fold the remaining half (the rest is in the milk mixture,remember?) of the chocolate pudding mix into the Cool Whip until you achieve a consistent color throughout
  13. Add the milk and stir gently until homogenous
  14. Using a rubber spatula, spread the chocolate Cool Whip topping evenly over the cake
  15. Top the cake with the shaved chocolate
  16. Cover the whole kit and caboodle and place in the refrigerator for at least 4 hours before serving

Nutrition

Calories: 293kcalCarbohydrates: 38gProtein: 5gFat: 14gSaturated Fat: 7gCholesterol: 63mgSodium: 448mgPotassium: 223mgFiber: 1gSugar: 24gVitamin A: 320IUCalcium: 110mgIron: 2mg
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