Cherry Chocolate Chip Poke Cake
Ingredients:
1 box chocolate cake mix (plus ingredients listed on the box: eggs, oil, water)
1 can (14 oz) sweetened condensed milk
1 jar (10 oz) maraschino cherries (drained and chopped, reserve the juice)
1 cup mini chocolate chips (divided)
1 package (3.4 oz) instant chocolate pudding mix
2 cups cold milk
1 container (8 oz) whipped topping (thawed)
Directions:
Bake the Cake:
Preheat oven according to cake mix instructions. Prepare the chocolate cake mix following the package directions and bake in a 9×13 inch pan. Once baked, let the cake cool for about 10 minutes.
Poke the Cake:
Using the handle of a wooden spoon, poke holes throughout the warm cake, about 1 inch apart.
Fill the Holes:
Pour the sweetened condensed milk evenly over the cake, allowing it to seep into the holes. Next, drizzle the reserved maraschino cherry juice over the top as well. Let the cake cool completely.
Prepare the Pudding:
In a medium bowl, whisk together the chocolate pudding mix and cold milk until thickened (about 2 minutes). Spread the pudding evenly over the cooled cake.
Add the Topping:
Fold half of the mini chocolate chips and the chopped maraschino cherries into the whipped topping. Spread the cherry-chocolate whipped topping over the pudding layer.
Chill and Garnish:
Let the cake chill in the refrigerator for at least 2 hours before serving. When ready to serve, garnish with the remaining mini chocolate chips.
Prep Time: 20 minutes | Cook Time: 25 minutes | Chill Time: 2 hours | Total Time: 2 hours 45 minutes
Kcal: Approx. 300 per serving | Servings: 12-16 servings