Cherry Chocolate Chip Poke Cake
A delightful dessert combining rich chocolate and sweet cherries, perfect for any occasion.
Ingredients
Cake Ingredients
- 1 box chocolate cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
Topping Ingredients
- 1 can cherry pie filling
- 1 cup sweetened condensed milk
- 1/2 cup semi-sweet chocolate chips
- 1 container whipped topping (e.g., Cool Whip)
- to taste Fresh cherries for garnish (optional) Garnish is optional.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and flour a 9x13-inch baking dish.
- In a large bowl, combine the chocolate cake mix, water, vegetable oil, and eggs. Mix until well combined.
- Pour the batter into the prepared baking dish. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Once baked, remove from the oven and let it cool for about 10 minutes.
- Use the handle of a wooden spoon to poke holes all over the cake.
Topping
- In a separate bowl, mix the cherry pie filling and sweetened condensed milk. Pour this mixture over the cake, ensuring it seeps into the holes.
- Sprinkle chocolate chips over the top of the cake.
- Top with whipped topping and spread evenly.
- Garnish with fresh cherries if desired.
Chilling
- Refrigerate for at least 2 hours before serving. Enjoy!
Notes
Store leftovers in the refrigerator in a covered container for about 3-5 days. Best enjoyed cold. You can swap the cherry pie filling for other flavors like blueberry or strawberry for a twist. Make sure to poke enough holes in the cake for maximum flavor.