Ingredients and Weight:
- 1 box (18.25 ounces) chocolate cake mix, plus ingredients called for on box
- 1 (14-ounce) can sweetened condensed milk
- 1 (12-ounce) container frozen whipped topping, thawed
- 1 cup semisweet chocolate chips
- 1/2 cup chopped nuts (optional)
Preparation Time:
20 minutes
Cooking Time:
25-30 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- Prepare and bake cake mix according to package directions. Allow cake to cool completely in pan.
- In a large bowl, beat sweetened condensed milk and whipped topping until smooth.
- Spread half of the whipped topping mixture over the cooled cake. Sprinkle with half of the chocolate chips and nuts, if desired.
- Top with remaining whipped topping mixture and sprinkle with remaining chocolate chips and nuts, if desired.
- Refrigerate for at least 4 hours before serving.
Nutritional Information (per slice):
- Calories: 400
- Fat: 18g
- Carbohydrates: 60g
- Protein: 5g
Dish Characteristics:
- Rich and decadent chocolate flavor
- Topped with a creamy whipped topping frosting
- Perfect for parties and potlucks
User Comments:
- "This poke cake is always a hit at gatherings!"
- "The combination of chocolate cake and whipped topping is irresistible."
- "I love the added crunch of the chocolate chips and nuts."
- "Easy to make and always impresses my guests."
- "A great dessert option for those who love chocolate."
Special Precautions and Tips:
- Be sure to fully cool the cake before adding the whipped topping, or the topping will melt.
- For a more decadent flavor, use chocolate mousse instead of whipped topping.
- To make a gluten-free version, use a gluten-free cake mix.
