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Chocolate Fudge Poke Cake sliced and served

Chocolate Fudge Poke Cake

Rich, moist, and ultra-chocolaty — this easy poke cake is layered with sweetened condensed milk, hot fudge, and whipped cream for the ultimate chocolate indulgence.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 People
Course: Breakfast, Dessert, DINNER, LUNCH
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

  • 1 box chocolate cake mix plus ingredients listed on the box: eggs, oil, water
  • 1 can 14 oz sweetened condensed milk
  • 1 jar 12 oz hot fudge sauce, warmed
  • 1 tub 8 oz whipped topping (like Cool Whip), thawed
  • 1/2 cup mini chocolate chips or chocolate curls optional, for topping

Equipment

  • 9x13-inch baking pan
  • Mixing bowls
  • Electric mixer (optional)
  • Wooden spoon or straw (for poking)
  • Spatula
  • Measuring cups
  • Nutrition (Per Slice | Based on 12 servings):
  • Calories: 400 kcal
  • Sugar: 35g
  • Sodium: 280mg
  • Fat: 18g
  • Saturated Fat: 9g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Cholesterol: 45mg
  • Carbohydrates: 52g
  • Fiber: 2g
  • Protein: 4g

Method
 

  1. Prepare and bake the chocolate cake in a 9x13-inch pan according to package instructions. Let it cool for about 10 minutes.
  2. Using the handle of a wooden spoon or a straw, poke holes all over the top of the cake while it's still warm.
  3. Pour the sweetened condensed milk evenly over the cake, making sure it seeps into the holes.
  4. Drizzle the warmed hot fudge sauce over the top. Let the cake cool completely.
  5. Once the cake has cooled, spread the whipped topping evenly over the surface.
  6. Refrigerate the cake for at least 2 hours (or overnight).
  7. Before serving, sprinkle with mini chocolate chips or chocolate curls if desired.

Notes

Let the cake cool slightly before poking to avoid tearing the surface.
Use high-quality hot fudge for the richest flavor.
Serve with a scoop of vanilla ice cream or an extra drizzle of fudge for an even more indulgent experience.