Description

This decadent chocolate poke cake is a farmhouse classic, combining a rich, moist crumb with a luscious filling of sweetened condensed milk and dark chocolate syrup. Topped with a cloud of whipped cream and crunchy Snickers pieces, it is a simple yet impressive dessert perfect for showing someone special exactly how much you care.

Ingredients

1 box milk chocolate cake mix
3 large farm-fresh eggs
1 extra egg yolk
1 cup whole milk
1/2 cup vegetable oil
Butter for greasing the pan
Dutch-process cocoa powder for dusting
14 oz sweetened condensed milk
Dark chocolate syrup
8 oz Cool Whip
1 cup Snickers baking bites, halved
Fine chocolate shavings

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Instructions

Preheat your oven to 350 degrees Fahrenheit (175 Celsius).
In a large bowl, whisk together the milk chocolate cake mix, three eggs, extra yolk, milk, and oil until smooth.
Grease a 9×13 glass baking pan with butter and dust with Dutch cocoa powder before pouring in the batter.
Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Let the cake rest for 10 minutes, then use the handle of a wooden spoon to poke holes across the surface at one-inch intervals.
Slowly pour the sweetened condensed milk and dark chocolate syrup over the warm cake so it soaks into the holes.
Cover and refrigerate the cake for at least 2 to 3 hours to allow the flavors to set.
Spread a layer of Cool Whip over the chilled cake, garnish with Snickers bites and chocolate shavings, then drizzle with additional syrup before serving.

Notes

To ensure the best absorption of the liquid layers, make sure to poke the holes while the cake is still warm but not hot. For an even more intense flavor, you can toast the Snickers bites briefly in a dry pan before adding them to the top to enhance the peanut aroma.

Prep Time: 15 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American