Death By Chocolate Poke Cake
This Death By Chocolate Poke Cake is rich, moist, and overflowing with chocolate flavor, making it the ultimate dessert for chocolate lovers.
Servings: 12 servings
Calories: 490kcal
Equipment
- 9x13 inch Pan
- Mixing Bowl
- Wooden Spoon
- Microwave
Ingredients
For the Cake
- 1 pkg dark chocolate cake mix 15.25 oz.
- Ingredients listed on the box to make the cake
- 1 box instant Hershey's Special Dark Chocolate Pudding mix 3.56 oz.
- 4 cups milk divided
- 1 jar Hershey's Special Dark Chocolate topping 12.8 oz.
For the Topping
- 1 box instant Hershey's Special Dark Chocolate Pudding mix 3.56 oz.
- 1 container frozen whipped topping 8 oz., thawed
- 1 giant bar Hershey Dark Chocolate candy bar 6.8 oz., chopped
Instructions
- Prepare and bake the dark chocolate cake according to package instructions in a 9x13-inch pan.
- While the cake is still hot, poke holes all over using the handle of a wooden spoon.
- Mix one box of pudding with 2 cups of milk. Slowly pour over cake, filling holes.
- Microwave chocolate topping until pourable (about 45 seconds). Spread evenly over cake. Let cool completely.
- In another bowl, mix remaining pudding box with 2 cups milk. Fold in thawed whipped topping.
- Spread whipped pudding layer over cooled cake and sprinkle with chopped candy bar.
- Refrigerate at least 4 hours before serving. Store covered in fridge.
Notes
Poke the cake while it's hot for best pudding absorption. Chill well before slicing. For variety, drizzle with raspberry sauce or serve with ice cream.
Nutrition
Calories: 490kcal | Fat: 26g