Ingredients
Cherry Chocolate Chip Poke Cake
This indulgent cherry chocolate chip poke cake is soft, moist, and bursting with flavor. Made with a cherry-infused cake base, loaded with chocolate chips, soaked in sweetened condensed milk, and topped with fluffy whipped cream and rich chocolate sauce, it’s the perfect dessert for any occasion.
Ingredients
For the Cake:
1 box (15 oz) white or vanilla cake mix
3/4 cup milk
1/3 cup vegetable oil
1/2 cup maraschino cherry juice (from a 10 oz jar)
3 large egg whites
1 teaspoon almond extract (or vanilla extract)
1 1/4 cups mini chocolate chips
2 tablespoons all-purpose flour
10 maraschino cherries, chopped (plus more for garnish)
For the Topping:
1 can (14 oz) sweetened condensed milk
1 container (8 oz) whipped topping (such as Cool Whip)
3 tablespoons hot fudge sauce (for garnish)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, combine the cake mix, milk, vegetable oil, cherry juice, egg whites, and almond extract. Mix until smooth.
- Toss the chocolate chips with the flour to prevent sinking, then fold them into the batter along with the chopped cherries.
- Pour the batter into the prepared baking dish and spread evenly.
- Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
- While the cake is still warm, use the handle of a wooden spoon to poke holes all over the cake.
- Pour the sweetened condensed milk evenly over the cake, allowing it to soak into the holes.
- Let the cake cool completely.
- Spread the whipped topping evenly over the cooled cake.
- Drizzle with hot fudge sauce and garnish with additional cherries if desired.
- Chill for at least 1 hour before serving for best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes