Chocolate Wasted Poke Cake
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?
Servings: 24 servings
Ingredients
- 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
Instructions
- Bake the cake according to package directions using a 9x13-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
