Yum – It’s National Chocolate Cake Day

Today is National Chocolate Cake Day. Let me tell you, there are as many Chocolate Cake Recipes out there as there are stars in the sky. Who doesn’t love Chocolate Cake, right? This ain’t your typical cake, it’s a Poke Cake. This ain’t your typical Poke Cake either.

Way back in the 1960s two things happened to the home cake front. The first was the invention of Cool Whip. Now you didn’t need to whip your own cream or shake a can. It came in a tub. How convenient was that? Then Jell-o figured out a way to sell more boxes of Jell-o without actually making Jell-o. Simple, bake a white cake (from a box), leave the cake in the pan, poke holes in it with a fork, and pour dissolved Jell-o over the cake. The first poke cake was made with Strawberry Jell-o, but the other flavors soon followed. This simple Strawberry Jell-o cake was then frosted with Cool Whip. And so the concept of a Poke Cake was born.

Now the cakes don’t need to be white, and the liquid oozing into the holes doesn’t need to be Jell-o. Of all the simple Chocolate Cakes out there, this Hot Chocolate Poke Cake is one of my favorites. It’s simple and can serve it right out of the pan.

So Happy Chocolate Cake Day everyone!

Hot Chocolate Poke Cake with Hot Chocolate Whipped Cream
Hot Chocolate Poke Cake
3/4 cup Whole Milk
2 packets Hot Chocolate Mix
1 box Chocolate Cake Mix
3 Eggs
3/4 cup Sour Cream
1/2 cup Vegetable Oil
1 teaspoon Vanilla Extract
1 jar Hot Fudge Sauce

Heat oven to 350 degrees.

In a 4-cup Glass Measuring cup, heat milk for 60 seconds or until hot. Add the hot chocolate packets and whisk until the powder has completely dissolved into the milk. Set aside.

In a medium-size bowl, combine cake mix, eggs, sour cream, vegetable oil and vanilla extract. Add the hot chocolate mix and beat on medium-high speed until well blended, about 2 minutes.

Pour the Hot Chocolate Cake batter into a 9-inch by 13-inch baking pan. Bake in the heated oven for 20 minutes or until cake is set. Test cake by inserting a toothpick or cake tester into the center. If it comes out clean, the cake is done. Remove from oven and allow to cool for 15 minutes

While the cake is still warm to the touch, insert the handle of a wooden spoon into the cake to randomly poke holes over the top of the cake.

Heat a jar of Hot Fudge Sauce according to the instructions on the side of the jar. Pour the Hot Fudge over the top of the cake, filling in all the holes with hot fudge. Allow the cake to cool completely.

Hot Chocolate Whipped Topping
1 3/4 cup Heavy Cream
4 packets Hot Chocolate Mix
3 tablespoons Chocolate Syrup

While the cake cools, place a metal mixing bowl and whisk attachments in the freezer. Let the bowl and attachments get very cold, at least 15 to 20 minutes in the freezer.

Pour heavy cream into the mixing bowl and beat on high until bubbling but not yet forming peaks. Add the Hot Chocolate one packet at a time and beat until stiff peaks form.

Spread the Hot Chocolate Whipped Cream over the top of the cake. Drizzle some chocolate syrup over the whipped chocolate in a corrective pattern.

Refrigerate until ready to serve.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen