Name: Black Forest Poke Cake
Prep time: 30 min
Cook time: 30 min
Yield: 2
Ingredients: Cooking spray -; 2 c. sugar -; 1 3/4 c. all-purpose flour -; 3/4 c. cocoa powder -; 3 tsp. powdered espresso -; 1 1/2 tsp. baking powder -; 2 tsp. baking soda -; 1/2 tsp. kosher salt -; 2 large eggs -; 1/2 c. vegetable oil -; 1 c. milk -; 1 tsp. pure vanilla extract -; 1 c. boiling water -; 1 (3.8-oz.) box JELL-O Chocolate Pudding Mix -; 2 c. milk -; 9 maraschino cherries, for garnish -; 1 (4-oz.) bar BAKER'S Semi-Sweet Chocolate -; 1 1/2 (8-oz.) containers COOL WHIP, thawed -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Black Forest Poke Cake

1. Cooking spray -

2. 2 c. sugar -

3. 1 3/4 c. all-purpose flour -

4. 3/4 c. cocoa powder -

5. 3 tsp. powdered espresso -

6. 1 1/2 tsp. baking powder -

7. 2 tsp. baking soda -

8. 1/2 tsp. kosher salt -

9. 2 large eggs -

10. 1/2 c. vegetable oil -

11. 1 c. milk -

12. 1 tsp. pure vanilla extract -

13. 1 c. boiling water -

14. 1 (3.8-oz.) box JELL-O Chocolate Pudding Mix -

15. 2 c. milk -

16. 9 maraschino cherries, for garnish -

17. 1 (4-oz.) bar BAKER'S Semi-Sweet Chocolate -

18. 1 1/2 (8-oz.) containers COOL WHIP, thawed -

How to cook deliciously - Black Forest Poke Cake

1. Stage

Make cake: Preheat oven to 350º and spray 9”-x-13” baking pan with cooking spray.

2. Stage

In a large bowl, whisk together dry ingredients and set aside.

3. Stage

In a medium bowl, whisk together eggs, oil, milk, and vanilla extract. Pour wet ingredients into dry and whisk to combine. Quickly whisk in the boiling water, the mixture will be very thin.

4. Stage

Pour the batter into the prepared pan and bake for 35-40 minutes.

5. Stage

Poke cake all over with the handle of a wooden spoon. In a small bowl, whisk together the pudding mix and milk for 2 minutes until it’s smooth. Pour pudding into holes of the warm cake.

6. Stage

Make frosting: In a microwave-safe bowl, break up ¾ of chocolate bar into pieces and microwave on high for 20 seconds. Stir chocolate and continue to microwave in 20-second increments until melted.

7. Stage

Fold melted chocolate into 1 container of Cool Whip. Spread the chocolate frosting evenly over cake and refrigerate for at least 2 hours.

8. Stage

Using a peeler, shave remaining ¼ bar of chocolate. When ready to serve the cake, spread more Cool Whip in the center of the frosted cake and decorate with chocolate shavings. Garnish with maraschino cherries.