Hot Fudge Poke Cake
This Hot Fudge Poke Cake features a moist chocolate cake with a hot fudge filling that is topped with whipped cream. This easy and delicious cake is the perfect summer dessert!
Servings: 15
Calories: 318kcal
Ingredients
- 1 box chocolate cake mix, prepared in an 9x13 pan
- 14 ounces sweetened condensed milk
- 11.5 ounce jar hot fudge, warmed
- 8 ounces frozen whipped topping, thawed
- Chocolate syrup and rainbow sprinkles for topping
Instructions
- Prepare the chocolate cake mix in a 9x13 pan according to the instructions on the box. Allow the cake to cool completely, then use a wooden stick 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 into the holes.
- Heat the fudge in the microwave then pour the warm hot fudge over the cake and spread it evenly over the top.
- Cover the pan and place the cake in the refrigerator to chill for at least 1 hour.
- Remove the cake from the fridge and spread the whipped topping over the top of the cake. Return the pan to the refrigerator to chill for at least one hour.
- When you’re ready to serve the cake, drizzle some chocolate syrup over the top of the whipped cream layer and decorate with rainbow sprinkles before cutting into slices.
Notes
Since this cake has whipped topping on top, it should be stored in the refrigerator. Cover the pan and keep it in the refrigerator or transfer the leftover pieces of cake to an airtight container before placing it in the refrigerator.
Nutrition
Calories: 318kcal | Carbohydrates: 53g | Protein: 5g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 357mg | Potassium: 270mg | Fiber: 1g | Sugar: 37g | Vitamin A: 83IU | Vitamin C: 1mg | Calcium: 140mg | Iron: 2mg