Decadent Chocolate Poke Cake with Pudding and Whipped Topping
This decadent chocolate poke cake features a moist devil's food cake soaked with rich chocolate pudding, then topped with a creamy mixture of pudding, powdered sugar, milk, and whipped topping. It's a simple yet impressive dessert perfect for any occasion.
Servings: 12 slices
Equipment
- 9x13-inch pan
- Mixing bowls
- Whisk
- Wooden spoon (or large straw)
Ingredients
Cake
- 1 box devil's food cake mix plus ingredients called for on the box
Pudding & Topping
- 2 3.9 ounce boxes instant chocolate pudding mix
- 3 cups milk divided
- 1/2 cup powdered sugar
- 1 8 ounce tub whipped topping
Optional Garnish
- chocolate syrup optional
- chocolate shavings optional
Instructions
Preparation
- Prepare and bake the chocolate cake in a 9x13-inch pan according to the package directions.
- Once baked, use the handle of a wooden spoon or a large straw to poke holes evenly across the cake surface.
Assembly
- In a bowl, whisk together one packet of instant chocolate pudding mix with 2 cups of cold milk until thickened.
- Spoon the thickened pudding over the poked cake, ensuring it seeps into the holes, then refrigerate for an hour.
- In another bowl, whisk the remaining pudding mix with powdered sugar and the last cup of milk.
- Gently fold in the whipped topping to the pudding mixture, then spread this creamy topping evenly over the chilled cake.
Chill & Serve
- Refrigerate the cake for at least an hour, or preferably overnight, to allow it to set completely.
- Before serving, optionally drizzle with chocolate syrup and sprinkle with chocolate shavings.
Notes
For the best flavor and texture, refrigerate the cake overnight before serving. Garnish with chocolate syrup and chocolate shavings if desired.