Description
This Chocolate Poke Cake is a rich, decadent dessert made with moist devil’s food cake, creamy chocolate pudding, and fluffy whipped topping. It’s the ultimate chocolate lover's dream and an easy crowd-pleaser perfect for parties, holidays, and weeknight indulgence.
Ingredients
- 1 box devil’s food cake mix (plus ingredients as per box)
- Two 3.9 oz boxes instant chocolate pudding mix
- 3 cups cold milk, divided
- ½ cup powdered sugar
- 1 tub (8 oz) whipped topping
- Chocolate syrup (optional)
- Chocolate shavings (optional)
Instructions
- Bake the cake in a 9×13-inch pan according to package directions.
- While warm, poke holes throughout the cake using the handle of a wooden spoon.
- Mix 1 pudding packet with 2 cups cold milk. Let thicken.
- Spoon pudding over the cake, filling the holes. Refrigerate 1 hour.
- Whisk the second pudding mix with 1 cup milk and powdered sugar until smooth.
- Fold in whipped topping. Spread over the chilled cake.
- Chill at least 1 more hour, preferably overnight.
- Before serving, top with chocolate syrup and shavings if desired
Notes
- Best made a day ahead for optimal flavor and texture.
- Use homemade whipped cream if preferred.
- Variations include adding caramel, mint, or peanut butter elements.
- Store covered in the fridge for up to 5 days.
- Not recommended for freezing due to whipped topping texture changes.
