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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

DEATH BY CHOCOLATE POKE CAKE Recipe

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This recipe for DEATH BY CHOCOLATE POKE CAKE is from The Kleber Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 package (15.25 oz.) dark chocolate cake mix
Ingredients listed on the box to make the cake
1 box (3.56 oz.) instant Hershey's Special Dark Chocolate Pudding mix
4 cups milk, divided
1 jar (12.8 oz.) Hershey's Special Dark Chocolate topping

FOR THE TOPPING:

1 box (3.56 oz.) instant Hershey's Special Dark Chocolate Pudding mix
1 container (8 oz.) frozen whipped topping, thawed
Chopped Hersey bar or chips

Directions:
Directions:
INSTRUCTIONS
Bake the cake according to package directions using a 9x13-inch baking pan.
Mix the pudding mix with 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes.
Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Let the cake cool completely.
In a medium bowl, combine the second pudding mix with the additional 2 cups of milk. Carefully fold in the whipped topping. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top.
Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.

Personal Notes:
Personal Notes:
NOTES
If you cannot find the Hershey's Special Dark Chocolate Pudding at your local store - you may substitute any instant chocolate pudding in its place.
I found the chocolate topping near the ice cream toppings at my local big box store.

 

 

 

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