Description
This Black Forest Poke Cake is a moist chocolate cake soaked in cherry juice, topped with whipped cream, and garnished with chocolate shavings and cherries.
Ingredients
Scale
- 1 box (15.25 oz) chocolate cake mix (plus ingredients listed on the box)
- 1 can (21 oz) cherry pie filling
- ½ cup cherry juice (drained from the canned cherry pie filling)
- 1 container (8 oz) frozen whipped topping, thawed
- Chocolate shavings, for garnish (optional)
- Maraschino cherries, stemmed, for garnish (optional)
Instructions
- 1. Bake the chocolate cake mix according to the package directions in a 9×13 inch pan. Let cool slightly.
- 2. Use a wooden spoon handle or fork to poke holes all over the cake, about 1 inch apart.
- 3. In a bowl, combine the cherry pie filling with the cherry juice. Spoon evenly over the poked cake and allow to soak in.
- 4. Cover and refrigerate for at least 2 hours, or preferably overnight.
- 5. Spread the thawed whipped topping evenly over the top.
- 6. Garnish with chocolate shavings and/or maraschino cherries. Cut into squares and serve cold.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 35g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg