Chocolate Poke Cake Recipes

Steps:

• Preheat oven to 350 degrees.
• Grease and flour a 9x13 inch baking dish and set aside.
• In a large bowl, combine dry cake ingredients.
• Add eggs, milk, butter and vanilla, and beat on medium speed for 2 minutes.
• Add coffee or boiling water and mix to combine. The batter will be runny.
• Pour into baking dish and bake 30-40 minutes, until a knife inserted in center comes out clean.
• Allow to cool slightly, then poke holes all over cake with the handle of a wooden spoon.
• Filling:.
• Put chocolate chips and sweetened, condensed milk in a microwave safe bowl and heat for two minutes.
• Whisk until smooth.
• Pour over cake, using a spatula to spread filling into holes in the top of the cake.
• Allow to cool for about an hour on the counter, then transfer to the refrigerator to cool completely.
• Topping:.
• Beat whipping cream until soft peaks form.
• Add cocoa powder, powdered sugar and vanilla.
• Mix until stiff peaks form.
• Spread over cake, then slice and serve!

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan).
• Make, bake and cool cake as directed on box for 13x9-inch pan.
• Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan.
• In a large bowl, combine flour, sugar, baking soda, and baking powder. Make a well in the center, and pour in melted chocolate, coffee, sour cream, and oil. Mix well, and spread into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool for 10 minutes, then remove from pan.
• In a microwave-safe bowl, combine caramels and milk. Heat in microwave until melted. Stir until smooth. With a wooden spoon, poke holes into the cake. Pour caramel mixture into holes.

Steps:

• For the cake: Spray a 9-by-13-inch cake pan with cooking spray.
• Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon, poke holes all over the cake.
• Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes while you make the frosting.
• For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl. Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.
• Spread the frosting over the cake, then decorate with the cherries, if using. Enjoy.