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CHOCOLATE POKE CAKE

A rich devils food cake filled with white chocolate & topped with chocolate whipped cream. A quick & easy dessert that 's perfect for any chocolate lover.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 1 cake
Author Linda Warren

Ingredients

Cake

  • 1 boxed devil's food cake mix (I used Pillsbury Moist Supreme)
  • 1/2 cup vegetable oil (or as called for on box)
  • 3 eggs (or as called for on box)

Cream for filling

  • 14- oz can sweetened condensed milk
  • 1 cup white chocolate chips
  • 1/4 cup milk

Frosting

  • 1 container Cool Whip
  • 4- oz dark chocolate
  • 1 bag mini chocolate chips,chocolate shavings or colored sprinkles (optional)

Directions

  1. Bake cake as directed on package for a 9x13-inch pan.
  2. Let cool for 5 minutes then poke holes over entire cake, spacing about 1" apart, using the back of a wooden spoon.
  3. Place condensed milk and white chocolate chips in a microwave-safe bowl. Melt in 30 second increments, stirring in-between, until chocolate has melted. Whisk in milk.
  4. Pour immediately onto cake, making sure holes are filled. Let cake cool.
  5. Once cool, place in refrigerator for about 1 hour. Remove from refrigerator and make frosting.
  6. To make frosting, melt dark chocolate in microwave-safe bowl in 30 second increments, stirring in-between, until chocolate has melted. Stir into Cool Whip. Frost cake then cover with mini chocolate chips or sprinkle with chocolate shavings or colored sprinkles.
  7. Store in refrigerator.