CHOCOLATE POKE CAKE
by John Rudy
Soon after we got married, I started making an Angel Food Cake. After it cooked and partially cooled, I made Orange Jello, poked holes into the cake and poured it in. After some experimentation, I found that a similar strategy worked well with chocolate pudding, and I varied the type of cake. Sometimes I baked the cakes from scratch, and sometimes I used the stuff from boxes. Back in the ‘70s, the boxed cakes weren’t very good, but they tend to be quite good today. Frequently, these cakes call for frosting, but with the pudding, that seems too sweet to me.
This recipe calls for a very thick frosting. I halved the original as it is perfectly adequate. Feel free to double the frosting recipe if you like it thick and calorific.
1 chocolate fudge cake, prepared and baked in a 9×13 inch pan.
CHOCOLATE FILLING
1 can sweetened condensed milk
¼ cup heavy cream
1 cup semi-sweet chocolate chips
CHOCOLATE FROSTING
¾ cups butter, softened to room temperature
¼ cup cocoa
1½ cups powdered sugar
½ cup heavy cream
½ teaspoon vanilla
¼ teaspoon salt
INSTRUCTIONS
- Bake cake as directed on box.
- While the cake is baking, add sweetened condensed milk, heavy cream, and chocolate chips to a medium sauce pan and cook, stirring, on medium heat until the chips are melted and the filling is smooth.
- When the cake comes out from the oven, using the end of a wooden spoon, poke holes into the cake to create deep pockets for the filling to go into.
- Pour filling evenly over warm cake.
- Cool cake completely before frosting.
CHOCOLATE FROSTING
- In a large mixing bowl, combine butter, cocoa, powdered sugar and beat on low until combined.
- Add heavy cream, vanilla, and salt. Beat until creamy and smooth.
- Frost cake and refrigerate until ready to serve.
Enjoy!
John says that it was his mother who inspired his love of cooking and baking at an early age. (She cooked vegetables in boil-able packages.)