Description
Indulge in the delightful Cherry Chocolate Chip Poke Cake, a perfect blend of sweet cherries and rich chocolate chips that creates a dessert everyone will love. This poke cake is incredibly moist, thanks to being soaked in sweetened condensed milk, and topped with creamy whipped topping and luscious hot fudge sauce. Whether for a birthday party, family gathering, or just a well-deserved treat, this easy-to-make cake promises satisfaction with every bite. Its versatility allows for various toppings, making it an ideal choice for any occasion. Enjoy this scrumptious dessert that is bound to impress!
Ingredients
Scale
- 1 box (15oz) white cake mix
- 3/4 cup milk
- 1/3 cup vegetable oil
- 1/2 cup maraschino cherry juice
- 3 large egg whites
- 1 teaspoon pure almond extract
- 1 1/4 cups mini chocolate chips
- 2 tablespoons all-purpose flour
- 1 can (14 ounces) sweetened condensed milk
- 1 container (8 ounces) Cool Whip
- Hot fudge sauce for drizzling
- 10 maraschino cherries, chopped, plus more for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the cake mix, milk, vegetable oil, cherry juice, egg whites, and almond extract. Beat until well blended.
- Fold in mini chocolate chips mixed with flour gently.
- Pour the batter into a greased 9×13 inch baking pan and bake for about 22 minutes or until a toothpick comes out clean.
- Allow the cake to cool slightly before poking holes all over the top with a toothpick.
- Slowly pour sweetened condensed milk over the warm cake to soak in.
- Chill in the refrigerator for at least one hour before spreading Cool Whip on top and drizzling with hot fudge sauce.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 320
- Sugar: 31g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 30mg