Chocolate Poke Cake

Instructions

1. Bake the cake. Prepare the cake mix according to the package directions and bake in a greased 9×13-inch (33×23 cm) baking pan. Allow it to cool slightly so it’s still warm but not hot.
2. Prepare the first pudding layer. In a medium bowl, mix the pudding mix with 2 cups (480 ml) of milk until smooth.
3. Poke the cake. Using the round end of a wooden spoon, poke holes evenly across the warm cake. Slowly pour the pudding mixture over the cake, filling the holes as much as possible.
4. Add the chocolate topping. Microwave the chocolate topping (lid removed) for about 45 seconds until pourable. Pour it evenly over the top of the cake and let cool completely.
5. Prepare the whipped chocolate layer. In a medium bowl, combine the second pudding mix with the remaining 2 cups (480 ml) of milk. Fold in the thawed whipped topping gently until smooth.
6. Top the cake. Spread the whipped chocolate mixture evenly over the cooled cake. Sprinkle the chopped Hershey Dark Chocolate candy bar on top.
7. Chill. Refrigerate the cake for at least 4 hours before serving to allow the layers to set.
8. Store. Keep the cake covered in the refrigerator for up to 4–5 days.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Chill Time: 4 hours
• Total Time: 4 hours 55 minutes
• Servings: 12–16
• Difficulty: Easy

Variations & Substitutions

• Use milk chocolate or semi-sweet chocolate instead of dark chocolate for a different flavor.
• Add chocolate chips into the first pudding mixture for extra gooey bites.
• Top with crushed cookies, sprinkles, or nuts for added texture.
• Use a boxed white or yellow cake mix for a chocolate-vanilla poke cake variation.

Serving Suggestions