Death By Chocolate Poke Cake
This ultra-decadent Death By Chocolate Poke Cake is loaded with layers of rich dark chocolate cake, creamy chocolate pudding, chocolate topping, fluffy whipped topping, and chopped Hershey's dark chocolate. The ultimate dessert for chocolate lovers.
Equipment
- 9x13-inch baking pan
- medium mixing bowls
- whisk
- wooden spoon Use the handle to poke holes.
- microwave
- rubber spatula
Ingredients
- 1 package dark chocolate cake mix (15.25 oz)
- 1 ingredients listed on the cake mix box
- 1 box instant 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 box instant Hershey's Special Dark Chocolate pudding mix (3.56 oz)
- 1 container frozen whipped topping, thawed (8 oz)
- 1 giant bar Hershey Dark Chocolate candy bar, chopped (6.8 oz)
Instructions
- Bake the cake according to package directions using a 9×13-inch baking pan.
- Whisk one box of pudding mix with 2 cups of milk. While the cake is still hot, poke holes all over using the handle of a wooden spoon and slowly pour the pudding over the cake, filling the holes as much as possible.
- Microwave the chocolate topping (lid removed) for about 45 seconds until pourable. Pour evenly over the cake and allow the cake to cool completely.
- Whisk the remaining pudding mix with the remaining 2 cups of milk. Fold in the thawed whipped topping and spread evenly over the cooled cake. Sprinkle the chopped Hershey's Dark Chocolate candy bar over the top.
- Refrigerate the cake for at least 4 hours before serving. Store covered in the refrigerator.
Notes
If you cannot find Hershey's Special Dark Chocolate Pudding, substitute any instant chocolate pudding mix. The Hershey's Special Dark Chocolate topping is typically found in the ice cream toppings aisle. Keep the cake covered and refrigerated until ready to serve.