 |
| 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! |
