Death By Chocolate Poke Cake
A rich and decadent chocolate poke cake filled with dark chocolate pudding, topped with whipped cream, and finished with chopped Hershey's chocolate bar.
Ingredients
- 1 package dark chocolate cake mix 15.25 oz.
- 1 box 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 container frozen whipped topping 8 oz., thawed
- 1 bar Giant Hershey Dark Chocolate candy bar 6.8 oz., chopped
Instructions
- Bake the cake according to package directions using a 9x13-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.
Notes
For best results, refrigerate the cake for at least 4 hours before serving. Consider using high-quality dark chocolate for an even richer flavor.