A Decadent Chocolate Poke Cake Perfect for a Potluck!

A delectable piece of Decadent Chocolate Poke Cake!

I associate Fall with potlucks—neighbors or friends getting together for a nice meal, teachers providing a luncheon for colleagues on a planning day. It seems forever since I’ve been to one and it doesn’t seem that they will be a part of my life in the near future. The best potlucks were “the luck of the pot” with no pre-planning involved. Maybe you would end up with a lot of desserts or sometimes an overabundance of potato salads, but that was the fun and surprise of it all and no matter what was brought, there would always be something so wonderful that you had to ask for the recipe so you could make it yourself.

I guess I will just have to make do with virtual potlucks—sharing dishes I make at home and putting pictures out on Facebook and when there is something especially delicious, the recipe.

I adapted a great dessert recipe from Ree Drummond, of Pioneer Woman fame (I love her recipes!). It incorporates lots of chocolate and is very easy to make. The recipe calls for a 9x13 baking pan. I’ve found that a disposable foil pan works best because the pan is deeper that a normal baking pan. You might not have a potluck dinner to take this to, but I am sure you have a few neighbors who would enjoy a nice piece of delectable chocolate cake!

Decadent Chocolate Poke Cake

Ingredients:

Cake:

Nonstick baking spray, for the baking pan

One 16-ounce box chocolate cake mix

1 cup dark chocolate chips

One 14-ounce can sweetened condensed milk

1/2 cup milk

Frosting:

1 cup milk

One 3.4-ounce packet instant chocolate pudding

1/3 cup unsweetened cocoa powder

One 12-ounce container frozen whipped topping, thawed

1/2 cup mini chocolate chips

Directions:

For the cake: Spray a 9-by-13-inch cake pan with cooking spray.

Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon or a pair of chopsticks, poke holes all over the cake.

Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes. Cool completely.

For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl.

Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.

Spread the frosting over the cake, then sprinkle with mini chocolate chips.

I baked this in a 9x13 deep dish disposable pan because it leaves room for the topping and a foil cover 
if you are carrying it to a potluck dinner!