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Hot Fudge Chocolate Poke Cake

Hot Fudge Chocolate Poke Cake

Tuba
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
Course Dessert
Cuisine American
Servings 16
Calories 293 kcal

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

Instructions
 

  • Preheat the oven to 325 degrees F and grease a 9 X13-inch baking pan
  • 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
  • Add the water and mix on low speed until combined
  • Add the chocolate pudding mix and mix until smooth
  • Pour the batter into the prepared baking pan and use a rubber spatula to smooth into an even layer
  • Bake the cake for 35 minutes or until a toothpick inserted into the center comes out clean
  • Remove the cake from the oven and, using a fork, poke holes throughout the cake
  • Whisk together the milk and the½ pack of chocolate pudding mix until homogeneous
  • Pour the milk mixture evenly over the entire cake
  • Pour the Hershey’s Hot Fudge Topping over the cake, spreading with a rubber spatula for even distribution
  • Allow the cake to cool completely
  • 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
  • Add the milk and stir gently until homogenous
  • Using a rubber spatula, spread the chocolate Cool Whip topping evenly over the cake
  • Top the cake with the shaved chocolate
  • 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
Keyword chocolate cake, dessert recipe, easy baking, hot fudge, poke cake
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