Anti Mounds Poke Cake Recipes

Steps:

• 1. Mix cake mix, pudding, oil, 4 eggs, milk and vanilla until smooth and creamy. Divide between 3 greased and floured 8 or 9" cake pans. Bake as directed on cake mix box. Cool thoroughly.
• 2. In a saucepan, combine butter, sugar and milk. Boil together for 4 minutes, stirring constantly. Add other ingredients and mix until smooth. Spread between layers and stack as you go.
• 3. Mix remaining ingredients together until smooth. Spread on top layer and over sides. Add more milk, if needed.

Steps:

• Bake cake using package directions in a 9×13-inch pan. Remove cake from oven. While still hot use a fork to poke holes in top of cake. In a bowl, combine sweetened condensed milk and cream of coconut. Pour mixture over cake, spreading evenly so it will soak into holes. Cool completely. Top with Cool Whip and then coconut flakes. Chill overnight

Steps:

• 1. Preheat oven to 350 degrees F.Grease a 13x9-inch baking pan.Add chopped chocolate covered peanuts.
• 2. In a large bowl,beat cake mix,water,oil,egg whites,almond milk,malted milk powder and 1 cup sliced almonds with a electric mixer on low speed for 20 seconds.Beat on medium speed for 3 minutes until combined.
• 3. Pour into a prepared baking pan.Bake for 30 minutes or until a toothpick inserted the center comes out clean.Cool completely for 10 minutes.
• 4. In a small bowl,whisk almond butter and sweet condensed milk together until blended.
• 5. Poke the cake with a end of wooden spoon.Pour almond butter mixture onto the cooled cake,spread evenly.
• 6. In a medium bowl,combine whipped topping,cream cheese,coconut extract and chocolate syrup,whisk together until smooth.
• 7. Spread the frosting over the cake.Sprinkle with remaining sliced almonds and chopped chocolate bars with almonds.

Steps:

• 1. Preheat oven to 350 degrees F.Grease a 13x9-inch baking pan.
• 2. In a large bowl,combine cake mix,water,oil egg whites,chopped dark chocolate,3/4 cup coconut milk and hot fudge sauce,beat together with a electric mixer on low speed for 30 seconds.Beat again on medium speed for 3 minutes,scraping bowl occasionally.Pour the batter into the baking pan.
• 3. Bake for 25 to 30 minutes or until a toothpick inserted in center comes out clean.Cool for 10 minutes.
• 4. In a small bowl,combine sweet condensed milk,2 teaspoons coconut extract and 1/2 cup coconut milk,whisk together until blended.
• 5. Poke the holes into the warmed cake with a bamboo skewer.Pour the coconut milk mixture over the cake,spreading to fill holes.Cool completely in the pan on cooling rack.
• 6. In a medium bowl,combine whipped topping,cream cheese,yogurt and remaining coconut milk and extract,whisk together until smooth.
• 7. Spread the frosting over the cake.Sprinkle with chopped dark chocolate.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
• Melt butter in a large saucepan. Remove saucepan from heat and stir white sugar, eggs, and vanilla extract into the melted butter until thoroughly combined.
• Mix flour, cocoa powder, salt, and baking powder together in a large mixing bowl; add butter mixture to the flour mixture and stir to form a smooth batter. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool completely.
• Beat coconut, sweetened condensed milk, and confectioners' sugar together in the bowl of a stand mixer until very thick; spread over the cake in an even layer.
• Heat prepared frosting in the microwave until the frosting has a pourable consistency, about 75 seconds; pour over the cake and spread into an even layer. Refrigerate cake until the frosting is set, at least 15 minutes.