10 April, 2016
Chocolate Poke Cake
A good friend of mine (who I miss dearly) sent me a recipe of a poke cake she had come across, but wasn’t finding the time to make it herself. The original recipe she sent me came from Lindsay, at Life, Love, and Sugar. My friend suggested I make the cake and blog it. All I needed was a good reason to make a dessert. This weekend my kids were participating in a pinewood derby race at their school with a meal before the races. I signed up to bring a dish to pass. I always love to bring dessert, that way I can try it, but don’t have the entire cake sitting around my house for my husband and I to devour. The cake was easy to make, not much fuss involved. Not only did it look pretty, but it was delicious, nice and moist. I got numerous compliments from other people at the derby, so I know it was liked by more then just myself. If you love chocolate, then this would be a good cake for you! I thank my friend for suggesting it and I will be making it again in the future.
- 1 box Devil’s Food cake mix (plus the ingredients listed on the box)
- 14oz. sweetened condensed milk
- 1 cup semi-sweet chocolate chips
Chocolate whipped Cream Topping:
- 2 cups of heavy whipping cream
- 1/2 cup powdered sugar
- 1/4 cup & 2 Tbsp. baking cocoa
- 1/2 tsp. vanilla
- mini chocolate chips (topping)
- chocolate sauce (topping)
Bake the cake according to the package.
Once you take the cake out of the oven start poking holes in the entire cake.
In a microwave safe bowl combine the condensed milk and semi-sweet chocolate chips. Heat for 1 minute and then stir. Heat for another 35 minutes, stir. Keep heating until the mixture is melted and smooth.
Pour the chocolate mixture over the cake, with a spatula spread the chocolate over the holes. Let it sit for an hour, once cooled put in refrigerator until completely cooled.
To make the whipped topping, whip the heavy cream, with an electric mixer until it begins to thicken.
Add the powdered sugar, cocoa, and vanilla. Beat until stiff peaks form.
Spread whipped topping over the cake evenly.
Sprinkle however much of the mini chocolate chips you want over the cake.
Drizzle chocolate sauce over the cake.
Refrigerate until ready to serve.