Quadruple Chocolate Poke Cake aka Death By Chocolate Poke Cake

• Baking & Spices

  • 1 Tube Cool whip
  • 2 Jars Divied hot fudge topping

• Dairy

  • 4 cups Whole milk

• Desserts

  • 2 Box (3.56 ounces-divided instant chocolate pudding, Instant

• Other

  • 1 Boxed package (15.25 ounce chocolate cake mix

Found on gonnawantseconds.com

Description

Ingredients

• 1 Boxed Package (15.25 Ounce) Chocolate Cake Mix
• Ingredients Called For On The Boxed Cake Mix Per Box
• 2 Box (3.56 Ounces)-Divided Instant Chocolate Pudding
• 4 Cups-Divided Whole Milk
• 2 Jars-Divied Hot Fudge Topping
• 1 Tube (8 Ounces) Cool Whip-Thawed

Directions

• 1. Prepared the chocolate cake mix per the box instructions using any added ingredients the box calls for. Bake in a 9X13 inch pan. 2. While cake is just finished baking, mix 1 box of instant chocolate pudding mix with 2 cups of the whole milk. Allow cake to cool 10 minutes. Using the end of a wooden spoon or a drinking straw, poke holes in the warm cake. Spread pudding mixture over warm cake using an off set spatula to try and push pudding down into holes. 3. Microwave 1 of the jars of Hot Fudge Sauce for a few seconds to soften it, (I did mine for 10 seconds), and pour it over the pudding layer then use an off set spatula to gently spread it evenly over pudding layer. 4. Mix the second box of pudding with the remaining 2 cups of milk: to the mixture gently fold in thawed Cool Whip. Gently spread Cool Whip and pudding mixture evenly over the Hot Fudge Layer. 5. Microwave the second jar of Hot Fudge for a few seconds to soften it, (I did mine for 10 seconds), and drizzle a decorative layer of the sauce over the Cool Whip Puddding layer. I only ended up using 1/2 the jar but use however much youd like! 6. Cover and refrigerate for 4-6 hours and serve!