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Double Fudge Poke Cake
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Prep Time:
20 minutes
Total Time:
2 hours 55 minutes
Indulgent chocolate poke cake with fudge flavor, whipped topping, and dark chocolate shavings. Perfect for chocoholics at only 210 calories/serving.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
  • 1 1/4 cups water
  • 1/2 cup unsweetened applesauce
  • 1 box (3.9 oz) Jell-O™ chocolate fudge-flavor instant pudding & pie filling mix
  • 2 cups fat-free (skim) milk
  • 1 container (8 oz) Cool Whip frozen whipped topping, thawed
  • 2 tablespoons dark chocolate shavings (0.4 oz from 9.7-oz 62% cacao semisweet dark chocolate bar)
Instructions:
  • Preheat oven to 350°F and generously coat the bottom of a 13x9-inch pan with cooking spray.
  • Use an electric mixer to beat the Cake ingredients in a large bowl on medium speed for 2 minutes, scraping the bowl occasionally. Pour the mixture into the pan.
  • Bake for 28 to 33 minutes until a toothpick inserted in the center comes out clean. Let it cool in the pan on a cooling rack for 5 minutes. Use the handle of a wooden spoon (1/2 inch in diameter) to poke holes almost to the bottom every 1/2 inch, wiping the spoon handle occasionally with a paper towel to prevent sticking.
  • In a medium bowl, whisk the Filling ingredients for about 2 minutes until starting to thicken. Pour the mixture over the cake and spread it evenly to fill holes, leaving some filling on top of the cake. Refrigerate for about 2 hours until chilled.
  • To serve, dollop whipped topping over cake, spreading it evenly. Sprinkle with chocolate shavings, then slice into 5 rows by 3 rows. Store loosely covered in the refrigerator.

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