Father's Day Chocolate Poke Cake
Easy Father's Day Chocolate Poke Cake with a moist chocolate cake base, sweetened condensed milk and chocolate pudding no-bake filling, and fluffy whipped cream topping — make-ahead and crowd-pleasing.
Equipment
- 9x13-inch baking dish
- wooden spoon
- mixing bowl
- whisk
- spatula
Ingredients
Ingredients
- 1 box chocolate cake mix plus ingredients listed on box
- 14 oz sweetened condensed milk (1 can)
- 3.9 oz instant chocolate pudding mix (1 box)
- 2 cups cold milk for pudding
- 2 cups Cool Whip or whipped cream
- chocolate sauce for drizzling
- chocolate shavings or crushed Oreos for topping
Instructions
- Bake the chocolate cake mix in a greased 9x13-inch pan according to package directions. Let cool for exactly 10 minutes.
- Using the handle of a wooden spoon, poke holes all over the surface of the warm cake about 1 inch apart.
- Slowly pour the sweetened condensed milk evenly over the holes, letting it soak in as you pour.
- In a bowl, whisk together the instant chocolate pudding mix with cold milk for 2 minutes until thickened.
- Pour the pudding mixture evenly over the cake before it sets, spreading gently with a spatula to push it into the holes.
- Let the cake cool completely at room temperature, about 1 hour.
- Refrigerate for at least 4 hours or overnight until fully chilled and set.
- Spread the Cool Whip or whipped cream evenly over the top of the chilled cake.
- Drizzle with chocolate sauce and top with chocolate shavings or crushed Oreos.
- Slice and serve chilled.
Notes
Poke holes while cake is still warm for maximum filling absorption. Pour condensed milk slowly and evenly. Let cake cool fully before refrigerating. Chill overnight for the best result. Add whipped topping just before serving if using fresh whipped cream.