Chocolate Covered Strawberry Poke Cake
This delicious Chocolate Covered Strawberry Poke Cake features layers of strawberry cake soaked with white chocolate pudding and topped with fresh strawberries and chocolate.
Equipment
- 9x13 inch baking dish
- mixing bowl
- Wooden Spoon
Ingredients
Cake
- 1 box strawberry cake mix 15.25 oz, and ingredients to prepare it (eggs, oil, water)
Pudding
- 4 cups milk for pudding
- 2 boxes instant white chocolate pudding mix 3.3 oz each
Topping
- 8 oz Cool Whip or whipped topping
- 12 oz fresh strawberries quartered
- 7 oz melted chocolate semi-sweet or milk chocolate
- Optional: chocolate shavings or extra strawberries for garnish
Instructions
Preparation
- Preheat oven and prepare the strawberry cake mix according to package directions. Pour batter into a greased 9×13-inch baking dish and bake until a toothpick inserted comes out clean. Let cool for about 10 minutes.
- Use the handle of a wooden spoon or similar utensil to poke holes all over the warm cake.
- In a large bowl, whisk together the instant white chocolate pudding mixes and milk for a couple of minutes until slightly thickened.
- Pour the pudding mixture evenly over the cake, making sure it seeps into the holes. Let sit for a few minutes to begin setting.
- Spread the Cool Whip evenly over the top of the cake.
- Scatter the quartered fresh strawberries over the whipped topping.
- Drizzle the melted chocolate generously over the strawberries and whipped layer.
- Refrigerate the cake for at least 2 hours before serving to allow the pudding and toppings to set.
Nutrition
Serving: 1sliceCalories: 385kcal
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