Cherry Chocolate Chip Poke Cake
This Cherry Chocolate Chip Poke Cake is a delightful dessert that combines the rich flavors of chocolate and cherry. It’s a moist cake soaked with sweetened condensed milk, topped with fluffy Cool Whip and drizzled with hot fudge, making it a perfect treat for any occasion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 15 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 box (15 oz) white cake mix
- 1/3 cup vegetable oil
- 1/2 cup maraschino cherry juice
- 3/4 cup milk
- 3 large egg whites
- 1 teaspoon pure almond extract
- 2 tablespoons all-purpose flour
- 1 can (14 ounces) sweetened condensed milk
- 1 container (8 ounces) Cool Whip
- 1 1/4 cups mini chocolate chips
- 10 maraschino cherries, chopped
- 3 tablespoons hot fudge sauce
Instructions
- Preheat the oven to 350°F (175°C) and coat a 9×13-inch baking pan with nonstick spray.
- In a large mixing bowl, combine cake mix, milk, vegetable oil, cherry juice, egg whites, and almond extract. Beat until well combined.
- Toss mini chocolate chips with flour in a small bag to coat. Fold coated chocolate chips and chopped cherries into the batter, reserving a handful of chocolate chips for topping.
- Pour the batter into the prepared pan and sprinkle remaining chocolate chips on top. Bake for 22 to 25 minutes until a toothpick comes out clean. Allow to cool completely.
- Poke holes in the cooled cake with a wooden spoon handle. Pour sweetened condensed milk over the cake to soak into the holes.
- Spread Cool Whip over the top of the cake and drizzle with hot fudge sauce. Garnish with additional maraschino cherries.
Nutrition
- Calories: 350
- Sugar: 30g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg