Chocolate Wasted Poke Cake

This Chocolate Wasted Poke Cake is loaded with chocolate goodness! I mean, this is one rich piece of cake. Doesn’t it just scream CHOCOLATE!

Chocolate Wasted Poke Cake

I’m just going to come out and say it …. I think I need to go to a poke cake rehab or 12-step program. I love those things and my imagination is full of crazy ideas. Now, trust me when I tell you, you haven’t seen nuthin’ yet! This Chocolate Wasted poke Cake was inspired by a movie. Does anyone know what movie?

If you said “Grown-Ups” with Adam Sandler, Kevin James, Chris Rock, David Spade, Rob Schneider, Salma Hayak, Steve Buscemi and many others …. you would be correct! One of my favorite parts of the movie is this “chocolate wasted” clip:

***I used assorted mini candy bars, peanut butter cups and Rolos …. Now, for a word of advice, if you would like to use M&M’s add them just before serving – literally. Truthfully, my first version of this cake looked pretty gross with all of the disintegrated pools of M&M’s. That is just a friendly word of caution in case you want to try it. Wait ’til serving time – trust me! 🙂

Featured at Ms. enPlace, Mother’s Niche, Happy and Blessed Home and The NY Melrose Family 

Other recipes you may enjoy

• Chocolate Banana Bars
• Patriotic Jello Poke Cake
• Pumpkin Spice Poke Cake
• Loaded Bacon and Cheese Fries
• Waffle Cherry Brownie Poke Cake

4.50 from 4 votes

Servings: 24 servings

Chocolate Wasted Poke Cake

By Jamie Sherman

Trust me when I tell you, you haven’t seen nuthin’ yet! This Chocolate Wasted poke Cake was inspired by a movie …. anyone know what movie?

Prep: 20 minutes mins

Cook: 20 minutes mins

Total: 40 minutes mins

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Ingredients 

1x2x3x

• ▢ 1 package chocolate cake mix, 15.25 oz.
• ▢ Ingredients listed on box to make cake
• ▢ 1 box instant chocolate pudding mix, 3.9 oz.
• ▢ 3 cups milk, divided
• ▢ ½ cup chocolate syrup/topping
• ▢ 1 box instant chocolate pudding mix, 3.9 oz.
• ▢ 1 container Cool Whip, thawed, 8 oz.
• ▢ Assorted chocolate candies

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Instructions 

• Bake the cake according to package directions using a 9×13-in. baking pan.
• Mix one of the pudding mixes with the 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. If necessary, microwave the chocolate topping (with the lid off) for about 30 seconds or until it pours easily. Pour evenly over the top of the cake. Let cake cool completely.
• In a medium bowl, combine the second pudding mix with the additional 1 cup of milk. Carefully fold in the Cool Whip. Spread the mixture evenly over the top of the cake. Sprinkle the chocolate candies over the top.
• Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.

Notes

• Use this as a formula of sorts. Once you know how to make a poke cake, you’ll find yourself selecting fun combinations of cake and pudding.

Nutrition

Calories: 164kcal, Carbohydrates: 28g, Protein: 3g, Fat: 5g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Cholesterol: 4mg, Sodium: 286mg, Potassium: 148mg, Fiber: 1g, Sugar: 19g, Vitamin A: 57IU, Vitamin C: 0.01mg, Calcium: 73mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Originally published on October 11, 2013. Updated on April 24, 2021.