Indulge your sweet tooth with a dessert that’s as delicious as it is fun to make! The Chocolate Chip Cookie Poke Cake is a delightful twist on the classic poke cake, combining the rich flavors of chocolate cake with the creamy sweetness of condensed milk and whipped topping. This easy-to-follow recipe will have you impressing family and friends in no time, and the best part? It's perfect for any occasion! Get ready to dive into a world of chocolatey goodness that will leave everyone begging for seconds. Are you ready to create a dessert masterpiece that will steal the show? Let’s get started!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 box chocolate cake mix
- 1/2 cup unsalted butter, melted
- 1 cup water
- 3 large eggs
- 1 cup chocolate chips
- 1 can sweetened condensed milk
- 1 cup whipped topping
- 1/2 cup chocolate syrup
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, melted butter, water, and eggs. Mix with an electric mixer on medium speed for about 2 minutes until the batter is smooth and well incorporated.
- Fold in 1/2 cup of chocolate chips into the cake batter, ensuring they are evenly distributed throughout the mixture.
- Pour the cake batter into the prepared baking pan, spreading it evenly with a spatula. Smooth the top to create an even surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool for 5-10 minutes. While still warm, use the handle of a wooden spoon to poke holes evenly across the entire surface of the cake.
- Slowly pour the sweetened condensed milk over the cake, ensuring it seeps into the holes. Allow the cake to absorb the milk completely.
- Refrigerate the cake for about 1 hour to cool and set.
- Spread the whipped topping evenly over the cooled cake, covering the entire surface.
- Drizzle chocolate syrup in a decorative pattern over the whipped topping.
- Sprinkle the remaining chocolate chips on top for added texture and decoration.
- Refrigerate the cake for at least 2 hours before serving to allow flavors to meld and cake to set completely.
- Cut into 12 equal squares and serve chilled. Store any leftovers in the refrigerator for up to 3 days.
Tips
- Use Room Temperature Ingredients: For the best results, ensure your eggs and butter are at room temperature before mixing. This helps create a smoother batter and a fluffier cake.
- Poke Holes Strategically: When poking holes in the cake, make sure to space them evenly across the surface. This allows the sweetened condensed milk to soak in thoroughly, ensuring every bite is full of flavor.
- Chill for Best Results: Allowing the cake to chill for at least 2 hours after adding the whipped topping helps the flavors meld beautifully and gives the cake a firmer texture, making it easier to cut and serve.
- Experiment with Toppings: Feel free to customize your cake by adding your favorite toppings! Consider crushed cookies, nuts, or even a drizzle of caramel sauce for an extra layer of flavor.
- Store Properly: Keep any leftovers in an airtight container in the refrigerator to maintain freshness. This cake is best enjoyed within 3 days, but trust us, it won’t last that long!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
