Triple Chocolate Poke Cake
Ingredients
1 box Devil’s Food Cake Mix
1 cup water or amount on box directions
3 large eggs or amount on box directions
½ cup vegetable oil or amount on box directions
Chocolate Filling Layers:
1 jar hot fudge sauce 10oz jar
1 box dark chocolate instant pudding mix 5.9oz box
2 ¾ cups milk
Whipped Chocolate Topping:
2 cups heavy whipping cream
2 envelopes instant hot chocolate mix
1 tsp vanilla extract
½ cup mini chocolate chips to sprinkle or shaved chocolate
hot fudge sauce to drizzle as desired
Directions
Mix the Devil’s Food Cake Mix, water, eggs and oil together, and pour into a sprayed 9×13 baking pan. Bake according to the directions on the box. Allow to cool on a cooling rack for 20 minutes.
Using the round handle of a wooden spoon, poke holes in the cake, making the holes about an inch apart. Poke about 2/3 deep, not all the way to the bottom.
Chocolate Filling Layers:
Heat the jar of hot fudge sauce in the microwave for about 30 seconds until you can stir it and thin it out. You may need an additional 30 seconds. Pour the entire jar of hot fudge sauce over the top of cake and allow it to absorb in the cake until cake is cooled. Let set until completely cooled.
When the cake has cooled, prepare the pudding layer by mixing the package of dark chocolate instant pudding mix with cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, about 15 minutes.
Whipped Chocolate Topping:
In a medium size mixing bowl beat cream, hot chocolate mix and vanilla with an electric mixer until stiff peaks form. Spread over the chilled cake. Garnish with mini chocolate chips or shaved chocolate.
Serve drizzled with melted hot fudge sauce.
