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5
from 1 vote
Hot Fudge Poke Cake
Take your chocolate cake mix and give it the hot fudge sundae treatment with this fun recipe. Perfect for sharing!
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Refrigeration Time
2
hours
hrs
Total Time
2
hours
hrs
50
minutes
mins
Course:
Dessert, Desserts
Cuisine:
American
Servings:
15
slices
Author:
Andrea Updyke
Ingredients
1
box chocolate cake mix
plus ingredients needed on back of box
14
ounces
sweetened condensed milk
11.5
ounces
hot fudge
warmed
8
ounces
frozen whipped topping
thawed
chocolate syrup and rainbow sprinkles for topping
15
maraschino cherries
Instructions
Allow the cake to cool completely, then use a wooden skewer or handle of a wooden spoon to poke holes all over the cake.
Pour the sweetened condensed milk over the top of the cake and spread it evenly.
Pour the warm hot fudge over the cake and spread it evenly.
Place the cake in the refrigerator to chill for at least 1 hour.
Spread the whipped topping over the top of the cake and return it to the refrigerator to chill for at least one hour.
When ready to serve, drizzle chocolate syrup over the top of the cake and decorate with rainbow sprinkles and a cherry for each slice.
Notes
Refrigerate leftover cake in an airtight container for up to 4 days.
Nutrition
Serving:
1
slice
|
Calories:
315
kcal
|
Carbohydrates:
55
g
|
Protein:
5
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
3
g
|
Cholesterol:
12
mg
|
Sodium:
357
mg
|
Potassium:
272
mg
|
Fiber:
2
g
|
Sugar:
37
g
|
Vitamin A:
101
IU
|
Vitamin C:
1
mg
|
Calcium:
148
mg
|
Iron:
2
mg