Chocolate poke cake starts with a boxed cake mix, which makes it a breeze to whip up.
Stacy Allen, Prop Stylist: Caleb Clarke, Food Stylist: Jen Riley
Chocolate lovers, rejoice!
What Is A Poke Cake?
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Prepare the cake as directed through Step 3, then wrap and refrigerate for up to 24 hours.
Top with whipped topping and garnishes fresh before serving.
you could also freeze poke cake for longer storage.
Credit:Stacy Allen; Prop Stylist: Caleb Clarke; Food Stylist: Jen Riley
Pack tightly into a freezer-safe airtight container and freeze for up to two months.
Thaw overnight in the refrigerator before serving.
Directions
Prepare oven and pan:
Preheat oven to 350F.
Credit:Stacy Allen; Prop Stylist: Caleb Clarke; Food Stylist: Jen Riley
Coat the bottom only of a 13- x 9-inch baking pan with cooking spray.
Pour batter into prepared pan, and bake in preheated oven according to package directions.
Cool completely in pan on a wire rack, about 1 hour.
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Poke holes about 1 inch deep using a wooden pick all over top of cake about 1 inch apart.
Let stand 1 minute.
Pour chocolate pudding evenly over cake.
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Cover and chill 30 minutes.
Use a silicone spatula to smooth out any remaining streaks of marshmallow fluff or cocoa.
Finish poke cake:
Remove cake from refrigerator, and spread cream mixture evenly over cooled cake.
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Drizzle evenly with chocolate syrup, and sprinkle evenly with chocolate chips.
Cover and refrigerate until ready to serve.
Store cake, covered, in refrigerator up to 1 week.
Credit:Stacy Allen; Prop Stylist: Caleb Clarke; Food Stylist: Jen Riley
Yesthis cake should be refrigerated to keep it fresh until ready to serve.
