Description
This Death By Chocolate Poke Cake is for the serious chocolate lover! A chocolate cake that has been poked, filled, and covered with so much chocolate … Can you handle it?!
Ingredients
Scale
- 1 package dark chocolate cake mix (15.25 oz. )
- Ingredients listed on the box to make the cake
- 1 box instant Hershey's Special Dark Chocolate Pudding mix (3.56 oz. )
- 4 cups milk (divided)
- 1 box Hershey's Special Dark Chocolate topping (12.8 oz. )
- 1 box instant Hershey's Special Dark Chocolate Pudding mix (3.56 oz. )
- 1 container frozen whipped topping, thawed (8 oz. )
- 1 Giant Hershey Dark Chocolate candy bar, chopped (6.8 oz. )
Instructions
- Bake the cake according to package directions using a 9×13-inch baking pan.
- Mix the pudding mix with 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes.
- Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Let the cake cool completely.
- In a medium bowl, combine the second pudding mix with the additional 2 cups of milk. Carefully fold in the whipped topping. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top.
- Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.
Nutrition
- Calories: 252 kcal
- Sugar: 23 g
- Fat: 10 g
- Carbohydrates: 37 g
- Protein: 4 g