Description
Grab a fork and say your prayers because this rich, super chocolately Death by Chocolate poke cake is worth every bite!
Ingredients
Scale
For the Cake
- One 16.5 oz Dark Chocolate Fudge Cake Mix
- One 5.9 oz. box Jell-O chocolate instant pudding & pie filling
- 4 eggs
- 1 cup sour cream
- 1 cup vegetable oil
- 1/2 cup water
- 1/2 cup mini chocolate chips
- 8 oz. chocolate syrup (in a can)
For the Chocolate Topping
- 1 cup cold milk
- One 3.9 oz. Jell-O chocolate fudge instant pudding & pie filling
- One 8 oz. tub of Cool Whip topping (thawed)
Instructions
For the Cake
- Preheat your oven to 350* and spray a 9×13 baking dish with non-stick cooking spray.
- Using a hand or stand mixer, mix together all ingredients except the chocolate syrup.
- Pour chocolate cake batter in pan and spread into an even layer. It will be thicker than a traditional cake batter.
- Bake for 35-40 minutes or until the center is baked through and a toothpick comes out clean.
- Allow cake to cool for 2-3 minutes.
- Then, using the handle of a wooden spoon (or a skewer or drinking straw), poke holes over the surface of the cake.
- Pour the chocolate syrup over the top of the warm cake, getting as much in the holes as possible.
- Allow cake to cool completely.
For the Chocolate Topping
- Using a hand mixer, mix together the milk and pudding mix.
- On the lowest speed, add the Cool Whip, mixing just until combined.
- Spread over the top of the cake.
- Refrigerate cake until serving.
- Add chocolate shavings or sprinkles if desired.
Notes
Store in airtight container in refrigerator up to 7 days.
Freezer in freezer-safe container up to 3 months. Thaw overnight in refrigerator or for one hour at room temperature.
- Prep Time: 15
- Cook Time: 40
- Category: dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 689
- Sugar: 56.7 g
- Sodium: 727.1 mg
- Fat: 37.3 g
- Carbohydrates: 82.6 g
- Protein: 9 g
- Cholesterol: 83.4 mg