Chocolate Poke Cake with Whipped Topping – Moist & Easy

Instructions

1. 1 Preheat oven to 350°F (175°C).
2. 2 Prepare the chocolate cake batter according to package directions.
3. 3 Pour into a greased 9×13-inch pan and bake for 28-32 minutes, or until a toothpick comes out clean.
4. 4 Remove from oven and let cake rest for 15 minutes. It should be warm but not hot.
5. 5 Using the handle of a wooden spoon or skewer, poke holes about 1 inch apart across the surface.
6. 6 Make sure holes are deep so the filling seeps in.
7. 7 In a bowl, whisk together the chocolate milk and whipped topping until smooth and creamy.
8. 8 Slowly pour the mixture over the cake, letting it sink into the holes.
9. 9 Spread gently to cover evenly. Let sit for 10 minutes.
10. 10 Melt semisweet chocolate chips until smooth.
11. 11 Drizzle or spread evenly over the cake for a glossy finish.
12. 12 Cover and refrigerate for at least 2 hours, or overnight for best results.
13. 13 Slice into squares and serve chilled.

Step-by-Step Instructions

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