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Chocolate Poke Cake feature
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5 from 1 vote

Chocolate Poke Cake

This Chocolate Poke Cake is an ultra-rich and decadent devil's food cake filled with chocolate pudding and topped with chocolate whipped cream.
Prep Time10 minutes
Cook Time25 minutes
Chill Time4 hours
Total Time4 hours 35 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate poke cake
Servings: 12 slices
Author: Jill

Ingredients

FOR THE CAKE:

  • 1 15.25 oz. package Devil's Food cake mixIngredients listed on the box to make the cake
  • 1 3.56 oz. box Instant Chocolate Pudding mix
  • 4 cups milk divided
  • 1 12.8 oz. jar Hershey's Special Dark Chocolate topping

FOR THE TOPPING:

  • 1 3.56 oz. box Instant Chocolate Pudding mix
  • 1 8 oz. container frozen whipped topping thawed
  • 1 6.8 oz. giant Hershey Dark Chocolate candy bar chopped

Instructions

  • Using a 9x13-inch baking pan, bake the boxed cake mix according to the package directions.
  • Mix the pudding mix with 2 cups of milk in a medium bowl. Poke holes in the baked hot cake with the round end of a wooden spoon and slowly pour the pudding mixture over the cake, filling the holes.
  • Microwave the chocolate fudge topping (with the lid off) for about 35-45 seconds or until it pours easily. Pour evenly over the top of the cake and let the cake cool completely.
  • In a medium bowl, combine the second chocolate pudding mix with the additional 2 cups of milk. Gently fold in the whipped topping. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top.
  • Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.