Indulge in this Cherry Chocolate Chip Poke Cake, a luscious dessert that combines the flavors of cherry and chocolate in every bite. With a moist cake base infused with cherry juice, studded with mini chocolate chips, and topped with creamy Cool Whip and cherries, this cake is sure to satisfy any sweet tooth.
Ingredients:
- 1 box 15 oz white cake mix or vanilla
- 3/4 cup 177 ml milk
- 1/3 cup 79 ml vegetable oil
- 1/2 cup 118 ml maraschino cherry juice from a 10-ounce jar
- 3 large egg whites
- 1 teaspoon 5 ml pure almond extract or vanilla
- 1 1/4 cups 280 g mini chocolate chips
- 2 tablespoons 18 g all-purpose flour
- 10 maraschino cherries, chopped, plus more for garnish
- 1 can 14 ounces sweetened condensed milk
- 1 container 8 ounces Cool Whip
- 3 tablespoons hot fudge sauce, for garnish
Directions:
Prepare the Cake:
- Preheat the oven to 350F 175C. Coat a 9×13-inch baking pan with nonstick spray.
- In a large mixing bowl, combine the cake mix, milk, vegetable oil, cherry juice, egg whites, and almond extract. Beat until well combined.
- In a small plastic bag, toss the mini chocolate chips with flour to coat. Fold the coated chocolate chips and chopped cherries into the cake batter, reserving a small handful of chocolate chips for topping.
- Pour the batter into the prepared pan and sprinkle the remaining chocolate chips evenly over the top.
- Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
Poke and Top the Cake:
- Use the handle of a wooden spoon or a small round object to poke holes all over the top of the cooled cake.
- Pour the sweetened condensed milk over the cake, spreading it evenly to soak into the holes.
- Spread the Cool Whip over the top of the cake, covering it completely.
- Drizzle with hot fudge sauce and garnish with additional maraschino cherries.
- Prep Time: 10 minutes Cooking Time: 22-25 minutes Total Time: 32 minutes Servings: 15