This lightened-up take on chocolate poke cake is packed with double fudge chocolate flavor, topped with whipped topping and sprinkled with dark chocolate shavings. It will cure any chocoholic’s craving at 210 calories per serving.
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Double Fudge Poke Cake
- Prep Time 20 min
- Total 2 hr 55 min
- Servings 15
- Ingredients 8
Ingredients
Cake
- 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
- 1 1/4 cups water
- 1/2 cup unsweetened applesauce
- 3 eggs
Filling
- 1 box (3.9 oz) Jell-O™ chocolate fudge-flavor instant pudding & pie filling mix
- 2 cups fat-free (skim) milk
Topping
- 1 container (8 oz) Cool Whip frozen whipped topping, thawed
- 2 tablespoons dark chocolate shavings (0.4 oz from 9.7-oz 62% cacao semisweet dark chocolate bar)
Instructions
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Step1Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
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Step2In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
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Step3Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom every 1/2 inch, wiping spoon handle occasionally with paper towel to reduce sticking.
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Step4In medium bowl, beat Filling ingredients with whisk about 2 minutes or until starting to thicken. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate about 2 hours or until chilled.
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Step5When ready to serve, drop whipped topping by spoonfuls over cake; spread evenly. Sprinkle with chocolate shavings. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
- tip 1
- tip 2
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