Chocolate Poke Cake

A moist chocolate cake from a box mix made richer with sweetened condensed milk and hot fudge rests under a thick layer of frosting to make this unforgettable Chocolate Poke Cake recipe.

Chocolate Poke Cake with Sweetened Condensed Milk

Three types of chocolate perfectly compliment each other to build this birthday cake that I created for my daughter’s 7th birthday. A chocolate cake mix pairs with chocolate pudding and soaks up hot fudge though holes poked with a wooden spoon.

Mixing another box of chocolate pudding with some milk and some Cool Whip creates a thick frosting inspired by the heavenly topping on our Pistachio Pudding Cake.

A cross between our super popular Chocolate Box Cake Recipe and Heath Bar Poke Cake this is one of the best cakes in our celebration rotation.

Chocolate lovers may also enjoy these Chocolate Butterscotch Candy Clusters and Chocolate Chip Zucchini Cake.

Why This Recipe Works:

• Chocolate lovers won’t forget how great this Chocolate Pudding Poke Cake tastes.
• Adding sour cream, milk and instant pudding takes a box mix cake to bakery level quality.
• The cook will be happy that it’s so easy to make!
• Can be made ahead and stored in the refrigerator to soak up all of the sweetened condensed milk and hot fudge goodness.

Ingredients To Make A Chocolate Poke Cake

• Box of Devil’s Food Cake Mix
• Eggs
• Vegetable Oil
• Milk – split between cake and frosting
• Water – coffee can be substituted
• Instant Chocolate Pudding – use one box in the cake and one box in the frosting
• Whipped Topping – Cool Whip is the most popular name brand

Step By Step Instructions

In a large mixing bowl mix together the box of cake mix with the eggs, vegetable oil, water and 1/2 cup of the milk. Stir together and then mix in a small box of instant chocolate pudding.

Bake in an oven preheated to 350℉ for about 30 to 40 minutes until a toothpick inserted in the center comes out clean.

Allow the cake to cool completely or for at least 15 minutes. Use the small round end of a wooden spoon to poke several holes, about 20 – 30 in the top of the cake.

These holes allow the sweetened condensed milk to soak in.

After this warm the jar of hot fudge enough to be pourable, but not too hot.

Pour most of the hot fudge topping over the chocolate poke cake with condensed milk. Reserve some to drizzle on top of the frosting.

Cover and refrigerate completely. This will allow the cake time to soak up all of the rich goodness.

The Chocolate Frosting

Defrost the whipped topping in the refrigerator for at least four hours or overnight.

Mix together the remaining box of instant chocolate pudding and 3/4 cup of milk. Use a whisk to create a thick pudding mixture.

Then use a silicone spatula to fold in one and a half tubs of Cool Whip.

Once the cake is totally chilled spread the chocolate cool whip frosting over the cake.

I like to refrigerate for at least an hour before drizzling remaining hot fudge and sprinkling chocolate chips on top for garnish.

This extra refrigeration helps make the frosting a bit sturdier and hold any additional chocolate garnish much better.

Storage and Handling Instructions

Store tightly covered in the refrigerator for up to two to four days.

The cake portion gets better over a few days as it absorbs all of the toppings. But the frosting will slowly break down a little more each day.

More Easy Cake Recipes:

Chocolate Chip Snack Cake uses a box mix and vanilla or chocolate pudding with mini chocolate chips.

Pumpkin Pie Cake is one of our favorite holiday treats to share. The layers make it special.

Peanut Butter Texas Sheet Cake has an enjoyable peanut butter flavor with a rich icing.

Smores Cake looks like a s’more that’s made with gooey layers between graham cracker cake like crusts.