Cherry Chocolate Chip Poke Cake
Ingredients:
1 package (approximately 425 g) chocolate cake mix (ingredients listed on package, usually eggs, oil, water)
1 (625 g) can cherry pie filling
1 (225 g) can thawed whipped cream (e.g. Cool Whip)
1/2 cup mini chocolate chips
Fresh cherries, for garnishing
Chocolate syrup, for drizzling
Cherry Chocolate Chip Poke Cake
Directions:
Bake the cake: Preheat oven to the temperature listed on the cake mix package. Grease a 9 x 13-inch baking pan. Prepare cake batter according to cake mix instructions and pour into prepared pan. Bake cake for the time listed on package or until a toothpick inserted in center comes out clean.
Poke Holes and Add Filling: Once the cake has cooled, use a straw or spoon handle to poke holes all over the top of the cake, creating a dense pattern of holes. Gently pour the cherry pie filling over the entire surface of the pie, allowing it to soak into the holes.
Top with Whipped Cream and Chocolate Chips: Spread thawed whipped cream evenly over the cake. Scatter the chocolate chips on top.
Decorate and Serve: For a lovely finishing touch, garnish the top of the cake with fresh cherries. Drizzle with chocolate syrup before serving.
Tips:
For an even richer cherry flavor, use a pack of cherry cake mix instead of chocolate.
If you don’t have fresh cherries, you can use maraschino cherries as a garnish instead.
Place the cake in the refrigerator for at least 30 minutes before serving to prevent the whipped cream from melting too quickly.