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A slice of Chocolate poke cake
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Chocolate Poke Cake

Chocolate poke cake has it all: fluffy cake, rich fudge, cool whipped cream, and heaps and heaps of moist pudding! Your new favorite party dessert is ready!
Course Dessert
Cuisine American
Keyword Chocolate poke cake, Chocolate poke cake recipe, How do I make Chocolate poke cake, How to make Chocolate poke cake, Quadruple Chocolate Poke Cake aka Death By Chocolate Poke Cake!
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 10 -12 servings
Calories 601kcal
Author Kathleen

Ingredients

  • 1 (15.25-ounce) box chocolate cake mix, plus ingredients called for on the boxed
  • 2 (3.56 -ounce) boxes instant chocolate pudding divided
  • 4 cups whole milk divided
  • 2 jars hot fudge topping
  • 1 (8-ounce) tub Cool Whip, thawed

Instructions

  • Prepared the chocolate cake mix per the box instructions using any added ingredients the box calls for. Bake in a 9X13-inch pan.
  • While the cake is just finished baking, mix 1 box of instant chocolate pudding mix with 2 cups of whole milk. Allow the cake to cool for 10 minutes. Using the end of a wooden spoon or a drinking straw, poke holes in the warm cake. Spread pudding mixture over warm cake using an offset spatula to try and push pudding down into holes.
  • Microwave 1 of the jars of Hot Fudge Sauce for a few seconds to soften it, (I did mine for 10 seconds), and pour it over the pudding layer then use an offset spatula to gently spread it evenly over the pudding layer.
  • Mix the second box of pudding with the remaining 2 cups of milk: to the pudding mixture gently fold in thawed Cool Whip. Gently spread Cool Whip and pudding mixture evenly over the Hot Fudge Layer.
  • Microwave the second jar of hot fudge for a few seconds to soften it, (I did mine for 10 seconds), and drizzle a decorative crisscross pattern of the hot fudge over the Cool Whip Pudding layer. I only ended up using 1/2 the jar but use however much you'd like!
  • Cover and refrigerate for 4-6 hours and serve!

Notes

  1. Refrigerate: This recipe has a lot of steps, but each step is really easy and fairly quick to complete. Don’t skip the refrigerating time! The cake needs to firm up enough to cut nicely!
  2. Microwave: I microwaved my Hot Fudge Sauce to soften it up a bit and make it easier to spread. I microwaved mine for 10 seconds. If your microwave runs hot cut back the time the first time you try it.

Nutrition

Serving: 1slice | Calories: 601kcal | Carbohydrates: 97g | Protein: 10g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 30mg | Sodium: 905mg | Potassium: 551mg | Fiber: 4g | Sugar: 59g | Vitamin A: 316IU | Vitamin C: 0.1mg | Calcium: 241mg | Iron: 3mg