Prepare chocolate cake according to box instructions. Bake in a 9×13-inch pan. Cool slightly.
Poke the cake:
Use the handle of a wooden spoon or a skewer to poke holes all over the cake, about 1–2 inches apart.
Add the chocolate filling:
Mix sweetened condensed milk with melted chocolate.
Pour slowly over the cake, letting it seep into the holes.
Chill the cake:
Refrigerate for at least 2 hours to let the filling set.
Top and garnish:
Spread whipped topping evenly over the cake.
Sprinkle with chocolate shavings or cocoa powder.
Serve:
Slice and enjoy a moist, decadent chocolate treat!
💡 Tips:
For an extra fudgy version, drizzle a little chocolate syrup over the top before serving.
You can add a layer of caramel or peanut butter filling for a twist.
Mini poke cakes work great for individual servings — just adjust baking time accordingly.
If you like, I can also give a from-scratch, ultra-moist homemade chocolate poke cake version that doesn’t rely on a boxed mix but is still simple to make. Do you want me to do that?
