Cherry Chocolate Chip Poke Cake (Printable Format)
Juicy cherries, chocolate cake, and creamy pudding create an irresistible layered delight.
# Needed Ingredients:
→ Cake Base
01 -
1 box chocolate cake mix
02 -
3 large eggs
03 -
1 cup water
04 -
1/3 cup vegetable oil
→ Cherry Filling
05 -
1 can (21 oz) cherry pie filling
06 -
1/4 cup cherry juice
→ Chocolate Pudding Layer
07 -
1 box (3.9 oz) instant chocolate pudding mix
08 -
2 cups milk
→ Toppings
09 -
1 cup whipped topping
10 -
1/2 cup chocolate chips
11 -
Fresh cherries
# Preparation Steps:
01 -
Preheat the oven to 350°F. Grease and flour a 9x13 inch baking pan. In a large bowl, combine chocolate cake mix, eggs, water, and vegetable oil. Beat on medium speed for 2 minutes until smooth.
02 -
Pour the batter into the prepared pan and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
03 -
Using the handle of a wooden spoon or a skewer, poke holes evenly across the surface of the cooled cake, spacing holes about 1 inch apart.
04 -
In a bowl, combine cherry pie filling and cherry juice. Spread the cherry mixture evenly over the cake, allowing it to seep into the holes.
05 -
In a separate bowl, whisk the instant chocolate pudding mix with milk for about 2 minutes until thickened. Spread the pudding evenly over the cherry filling.
06 -
Spread whipped topping over the pudding layer and sprinkle with chocolate chips. Garnish with fresh cherries as desired.
07 -
Refrigerate for at least 2 hours before serving to allow flavors to meld. Serve chilled.
# Supplementary Details:
01 -
Ensure the cake is fully cooled before adding the cherry filling to prevent excess sogginess.
02 -
For a dairy-free option, substitute milk and whipped topping with plant-based alternatives.