Chocolate and Cherry Poke Cake
A rich and moist chocolate poke cake infused with cherry filling, topped with whipped cream for a delightful dessert experience.
Ingredients
For the cake
- 1 box chocolate cake mix
- 1 can (15 oz) cherry pie filling
- 1 cup chocolate syrup
- 1 cup whipped topping (like Cool Whip)
- to taste chocolate shavings or cherries for garnish optional
For the cake preparation
- as needed water, eggs, and oil Refer to cake mix instructions
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare the chocolate cake mix according to package instructions and pour it into a greased 9×13-inch baking dish.
- Bake for the time specified on the box and let it cool for about 10 minutes.
Poking and Adding Fillings
- Poke holes all over the cake (approximately 20 holes) using the end of a wooden spoon.
- Pour the cherry pie filling over the poked cake, ensuring it fills the holes. Drizzle the chocolate syrup evenly across the top.
Refrigeration
- Cover the cake with plastic wrap and refrigerate for at least 2 hours.
Serving
- Spread the whipped topping over the chilled cake and garnish with chocolate shavings or cherries if desired.
Notes
This cake can be made a day in advance for enhanced flavors. Store leftovers in the refrigerator, covered with plastic wrap, for up to 3 days. Feel free to experiment with different pie fillings for variations.