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Death by Chocolate Poke Cake

Indulge in the ultimate chocolate fantasy with our Death by Chocolate Poke Cake recipe. This heavenly dessert, brimming with layers of rich chocolate cake, silky pudding, and creamy whipped topping, promises a blissful experience in every bite. Perfect for chocolate enthusiasts, it’s an easy-to-make treat that’s sure to impress at any gathering. Dive into this chocolaty journey and make every occasion extra special.

Ingredients

Scale
  • 1box chocolate cake mix (plus ingredients called for on the box: usually water, eggs, and oil)1can (14 oz) sweetened condensed milk1jar (12 oz) hot fudge sauce1package (3.9 oz) instant chocolate pudding mix2 cupscold milk1container (8 oz) frozen whipped topping, thawedChocolate shavings or mini chocolate chips for garnish
  • 1can (14 oz) sweetened condensed milk1jar (12 oz) hot fudge sauce1package (3.9 oz) instant chocolate pudding mix2 cupscold milk1container (8 oz) frozen whipped topping, thawedChocolate shavings or mini chocolate chips for garnish
  • 1jar (12 oz) hot fudge sauce
  • 1package (3.9 oz) instant chocolate pudding mix2 cupscold milk1container (8 oz) frozen whipped topping, thawedChocolate shavings or mini chocolate chips for garnish
  • 2 cupscold milk1container (8 oz) frozen whipped topping, thawedChocolate shavings or mini chocolate chips for garnish
  • 1container (8 oz) frozen whipped topping, thawed
  • Chocolate shavings or mini chocolate chips for garnish

Instructions

  1. Preheat oven according to the cake mix instructions. Grease a 9×13 inch baking dish.Prepare and bake the chocolate cake mix in the baking dish as directed on the package.Once baked, poke holes all over the top of the warm cake. Pour slightly warmed hot fudge sauce over the cake, ensuring it fills the holes.Whisk together the chocolate pudding mix with cold milk. Pour over the cake before it sets, filling the holes.Refrigerate the cake to cool and set the pudding, about 1 hour.Spread the thawed whipped topping over the cooled cake and garnish with chocolate shavings or chips.Serve chilled.
  2. Prepare and bake the chocolate cake mix in the baking dish as directed on the package.Once baked, poke holes all over the top of the warm cake. Pour slightly warmed hot fudge sauce over the cake, ensuring it fills the holes.Whisk together the chocolate pudding mix with cold milk. Pour over the cake before it sets, filling the holes.Refrigerate the cake to cool and set the pudding, about 1 hour.Spread the thawed whipped topping over the cooled cake and garnish with chocolate shavings or chips.Serve chilled.
  3. Once baked, poke holes all over the top of the warm cake. Pour slightly warmed hot fudge sauce over the cake, ensuring it fills the holes.Whisk together the chocolate pudding mix with cold milk. Pour over the cake before it sets, filling the holes.Refrigerate the cake to cool and set the pudding, about 1 hour.Spread the thawed whipped topping over the cooled cake and garnish with chocolate shavings or chips.Serve chilled.
  4. Whisk together the chocolate pudding mix with cold milk. Pour over the cake before it sets, filling the holes.Refrigerate the cake to cool and set the pudding, about 1 hour.Spread the thawed whipped topping over the cooled cake and garnish with chocolate shavings or chips.Serve chilled.
  5. Refrigerate the cake to cool and set the pudding, about 1 hour.Spread the thawed whipped topping over the cooled cake and garnish with chocolate shavings or chips.Serve chilled.
  6. Spread the thawed whipped topping over the cooled cake and garnish with chocolate shavings or chips.Serve chilled.
  7. Serve chilled.

Notes

For a homemade touch, consider using a from-scratch chocolate cake recipe and homemade whipped cream.
Store leftovers in the refrigerator, covered, for up to 5 days.For gluten-free or dairy-free adaptations, use suitable substitutes for the cake mix, pudding, and dairy ingredients.
For gluten-free or dairy-free adaptations, use suitable substitutes for the cake mix, pudding, and dairy ingredients.

  • Author: Chef Stella