Hot Fudge Chocolate Poke Cake

Hot Fudge Chocolate Poke Cake is one that you are going to want to remember since it is a moist chocolate cake filled with chocolate sauce and topped with a light and fluffy topping made with instant chocolate pudding and chocolate shavings. 

With this decadent chocolate cake having a cool whip based frosting on top of the cake it will not be too sweet, but just the right amount of sweet for a rich chocolate cake, and will be a huge hit with your family. 

Plus just like all of our other poke cake recipes which are all moist cakes, this chocolate poke cake recipe is no different even without using vegetable oil!

Ingredient Notes:

Ingredients For the Cake

• Super Moist Chocolate Milk ChocolateCake Mix by Betty Crocker
• Unsalted butter, melted slightly or room temperature
• Eggs
• Water
• Chocolate pudding mix
• Hershey’s Hot Fudge Topping; warm
• Milk; cold
• Chocolate pudding mix

For the Chocolate Cool Whip

• Cool whip; thawed in the refrigerator
• Chocolate pudding mix
• Milk
• Semi-sweet chocolate, shaved

How to make Hot Fudge Chocolate Poke Cake:

Instructions For the Cake

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 (or hand mixer and medium bowl) 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 (do NOT prepare the pudding according to the package directions).
5. Pour the batter into the prepared baking pan and use a rubber spatula or the end of a wooden spoon to smooth it 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 the ½ 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. And let the cake cool.

To finish

1. In a large mixing 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 and forms stiff peaks.
2. Add the milk and stir gently until homogenous 
3. Using a rubber spatula, spread the fluffy chocolate Cool Whip topping (aka chocolate frosting) evenly over the cake.
4. Top the cake with the shaved chocolate
5. Cover the whole kit and caboodle with the top or plastic wrap and place in the refrigerator for at least 4 hours before serving

Storing and Other Tips:

Store in an airtight container in the refrigerator for up to 4 days.

Here are some more suggestions to develop the rich chocolate flavor even more for the serious chocolate lover:

• Add chocolate chips (in the cake, on top, or both)
• Top the cake with cocoa powder
• Drizzle more hot fudge sauce on top of the frosting (make sure it is not too hot or it’ll melt the frosting)
• Drizzle chocolate sauce over top

Other Poke Cake Recipes you’ll enjoy:

• Blueberry Cheesecake Pudding Poke Cake
• Reese’s Peanut Butter Poke Cake
• Caramel Pumpkin Poke Cake
• Thin Mint Poke Cake