Description
A delicious and moist chocolate poke cake that is soaked with sweetened condensed milk and chocolate syrup, topped with whipped cream and optional chocolate chips.
Ingredients
Scale
- 1 box (15.25 oz) chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 can (14 oz) sweetened condensed milk
- 1 cup chocolate syrup
- 1 container (8 oz) whipped topping, thawed
- 1/2 cup chocolate chips (optional)
- Chocolate shavings or sprinkles for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a large mixing bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes until well combined.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for 15 minutes.
- Using the handle of a wooden spoon or a fork, poke holes all over the top of the cake, about 1 inch apart.
- In a separate bowl, mix together the sweetened condensed milk and chocolate syrup. Pour this mixture evenly over the cake, making sure it fills the holes.
- Allow the cake to cool completely, then refrigerate for at least 2 hours to let the flavors meld.
- Once chilled, spread the whipped topping over the cake. If desired, sprinkle chocolate chips on top and garnish with chocolate shavings or sprinkles.
- Slice and serve chilled or at room temperature.
Notes
- For a richer flavor, use dark chocolate cake mix instead of regular chocolate.
- Add a layer of sliced strawberries or bananas on top of the whipped topping for a fruity twist.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 24g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg