Prepare to embark on a decadent culinary journey with this irresistible Cherry Chocolate Chip Poke Cake that promises to transform your ordinary dessert experience into an extraordinary flavor explosion! Imagine a rich chocolate cake infused with sweet, tangy cherry filling and topped with creamy whipped goodness - this isn't just a dessert, it's a celebration on a plate that will have everyone begging for seconds.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box chocolate cake mix
- 1 cup water
- 3 large eggs
- 1 can cherry pie filling
- 1 can sweetened condensed milk
- 1 cup whipped topping
- 1/2 cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or cooking spray to prevent sticking.
- In a large mixing bowl, combine the chocolate cake mix, water, and eggs. Mix with an electric mixer on medium speed for 2-3 minutes until the batter is smooth and well-blended, ensuring no dry lumps remain.
- Pour the prepared cake batter into the greased baking pan, spreading it evenly with a spatula to create a uniform surface.
- Bake the cake in the preheated oven for 25-30 minutes. Check for doneness by inserting a toothpick into the center - it should come out clean when the cake is fully baked.
- Remove the cake from the oven and let it cool for 5-10 minutes. Using the handle of a wooden spoon or a similar round object, poke holes evenly across the entire surface of the warm cake.
- Pour the sweetened condensed milk over the cake, ensuring it seeps into the holes. This will create a rich, moist texture.
- Spread the cherry pie filling evenly over the cake, allowing it to fill the holes and cover the surface.
- Refrigerate the cake for at least 1 hour to allow the flavors to meld and the cake to cool completely.
- Before serving, spread the whipped topping over the cherry layer, creating a smooth, creamy surface.
- Sprinkle chocolate chips generously over the whipped topping for added texture and flavor.
- Slice into 12 equal portions and serve chilled. Store any remaining cake in the refrigerator, covered, for up to 3-4 days.
Tips
- Ensure all ingredients are at room temperature for smoother mixing and better cake texture.
- When poking holes, use the handle of a wooden spoon and make them evenly spaced for consistent flavor distribution.
- Allow the cake to cool slightly before adding condensed milk to prevent excessive soaking.
- For extra moisture, let the cake sit in the refrigerator for at least 2 hours before serving.
- Use fresh whipped cream instead of store-bought whipped topping for a more luxurious taste.
- For a decorative touch, reserve some chocolate chips to garnish just before serving.
- If you prefer less sweetness, use light cherry pie filling or reduce the amount of sweetened condensed milk.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 5g
Fat: 16g
Saturated Fat: 7g
Cholesterol: 55mg
