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Delicious Hot Fudge Chocolate Poke Cake topped with whipped cream and chocolate fudge sauce.

Hot Fudge Chocolate Poke Cake

A warm, chocolatey dessert that is easy to make and deliciously moist, filled with hot fudge sauce and topped with whipped cream.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box chocolate cake mix Plus the ingredients the box calls for (eggs, oil, and water)
Filling Ingredients
  • 1 jar hot fudge sauce About 12 to 16 ounces
  • 1 can sweetened condensed milk
Topping Ingredients
  • 1 tub whipped topping Or homemade whipped cream
  • Optional toppings: chocolate chips, chopped nuts, sprinkles

Method
 

Preparation
  1. Bake the chocolate cake in a 9x13 pan according to the package instructions.
  2. Let it sit for about 5 to 10 minutes after it comes out of the oven.
  3. Poke holes all over the cake using the handle of a wooden spoon, about an inch apart and almost to the bottom.
  4. Warm the hot fudge sauce just enough to pour easily.
  5. Pour the hot fudge sauce slowly over the cake, aiming for the holes.
  6. Pour the sweetened condensed milk over the top.
  7. Let the cake cool completely.
  8. Spread whipped topping over the top.
  9. Cover and chill for at least 2 hours, preferably overnight.

Notes

Toppings can include crushed Oreos, mini chocolate chips, toasted chopped pecans or walnuts, maraschino cherries, chocolate curls, or a drizzle of caramel. Refrigerate leftovers for 4 to 5 days.