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.
Servings: 16 servings
Calories: 293kcal
Cost: $7
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
Cake
- 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
Chocolate Cool Whip
- 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
Notes
When making this recipe do NOT prepare the pudding according to the package directions.
Nutrition
Calories: 293kcal | Carbohydrates: 38g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 448mg | Potassium: 223mg | Fiber: 1g | Sugar: 24g | Vitamin A: 320IU | Calcium: 110mg | Iron: 2mg