Chocolate Poke Cake

Step 1

Preheat the oven to 350 degrees Fahrenheit (175°C) and grease a 9x13-inch baking pan with cooking spray. If desired, add a layer of parchment to the bottom.

Step 2

Make the cake batter per the box instructions and stir in the milk chocolate chips. Pour it into the baking dish and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.

Step 3

While the cake bakes, prepare the pudding. In a medium bowl, whisk the pudding mixes and milk until smooth. Cover and set aside.

Step 4

When the cake is ready, take it out of the oven and let cool for 2-3 minutes. Then, poke holes all over the surface with the handle of a wooden spoon (being careful not to poke all the way through to the baking dish).

Step 5

Slowly pour the pudding mixture over the cake and spread it even with a spatula. Gently lift and tap the dish on the counter to help it settle.

Step 6

Let the cake cool completely at room temperature. Then, cover it with plastic wrap and refrigerate for at least 2 hours.

Step 7

When the cake is cold, prepare the topping. In a clean bowl, whisk the whipped topping with the cocoa powder, and vanilla extract until combined.

Step 8

Spread the whipped topping evenly over the chilled cake. Top with semi-sweet chocolate chips, serve and enjoy!