Instructions
Heat oven to 350°F.
Make chocolate cake according to box instructions in a 9×13 baking pan.
Let cake cool 10 minutes, then use the end of a wooden spoon to poke holes all over about an inch apart.
Drizzle some chocolate syrup on top of holes/cake, then mix chocolate pudding mix with milk and pour over cake and into holes. Some pudding will set up on top of cake.
Place cake in fridge to make chocolate whipped cream.
Using a mixer, whip the heavy whipping cream, cocoa powder, powdered sugar and chocolate syrup and/or vanilla/chocolate extract together until you get stiff peaks, like whipped cream.
Spread whipped cream over cake and top with chocolate syrup, crushed Oreos and Hershey bar chunks. (Can also top with chocolate chips)
Store in the refrigerator, covered, until ready to serve.
Notes
Other Options
Add your favorite toppings to your chocolate poke cake with brownie bits, chopped Reese’s cups, Snickers, shaved chocolate, mini chocolate chips or chocolate fudge topping as well.
For the chocolate whipped cream, you can substitute heavy whipping cream with Cool Whip, omit the powdered sugar and extracts and mix in the cocoa powder and chocolate syrup to 4 cups or 16 ounces of Cool Whip.
Storing Cake
Store covered with an air-tight lid or tightly wrapped with plastic wrap in the refrigerator for up to 4-5 days.
You can make this cake a day in advance for your special event to get it out of the way! Yay! Then dive in the chocolate yumminess!
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