Chocolate Poke Cake

Erin Indahl-Fink

Looking for an amazing chocolate poke cake recipe? This delicious chocolate caramel poke cake is an amazing dessert. Topped with chopped pecans, caramel sauce and chocolate chips, this poke cake is great for just about an occasion.

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Prep Time 15

Cook Time 30

Total Time 45

Course Desserts

Cuisine American

Servings servings

Calories 363 kcal

Equipment

Stand Mixer I absolutely LOVE my KitchenAid stand mixer - I've had it for years!
9 x 13" Pan This non-stick cake pan is fantastic and comes with a lid!

Ingredients

1 (13.25 oz. box) Devils Food cake mix
1 cup water
3 large eggs
1/2 cup vegetable oil
2/3 cup hot fudge topping

For Frosting:

1 ( 8 oz. pkg.) cream cheese room temperature
1 cup powdered sugar
2 Tablespoons milk
1 1/2 cup whipped topping like Cool Whip
8 oz. baking chocolate 60% melted

Toppings:

Instructions

Preheat oven to 350 degrees. Spray a 9x13" pan with non-stick baking spray. Set aside.
With a hand or stand mixer, prepare the Devil's Food Cake according to package directions. Add the dry cake mix to a mixing bowl. Add in the water, eggs and oil. Mix until smooth. Pour batter into the prepared 9x13" pan. Bake for 27-30 minutes.
Once the cake comes out of the oven, poke holes into the cake every 1" using the end of a straw or chopstick. While the cake is still hot, pour the hot fudge into the holes of the cake. Let cake cool.
While cake is cooling, prepare the frosting. Cream together the cream cheese, powdered sugar and milk. Add in the whipped topping. Melt the chocolate and let cool slightly. Pour in the melted chocolate. Frosting will become thick. Spread the frosting over the cooled cake. Top with the chopped pecans, chocolate chips and caramel sauce. Slice and enjoy!

Notes

Making in advance: This poke cake recipe can be made and refrigerated for serving in advance. Ideally, make up to 24 hours in advance, preparing according to the recipe. Cover the cake and store in the refrigerator until ready to serve.

Storage: Store the cake in the original pan, and cover tightly with plastic wrap. Can will last up to 5 days refrigerated. You can also cut the cake into individual pieces and stored in an airtight container in the refrigerator.

Nutrition

Serving: 1gCalories: 363kcalCarbohydrates: 44gProtein: 5gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 11gCholesterol: 31mgSodium: 253mgFiber: 3gSugar: 30g

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