I don’t think any of my regular readers are surprised I’m posting in honor of National Chocolate Cake Day today. Chocolate cake and I are practically BFFs.
I’ve shared recipes for impressive chocolate layer cakes and chocolate melting cakes perfectly sized for two; triple chocolate cheesecake and deliciously boozy chocolate cupcakes. I’ve yet to meet a chocolate cake I don’t like – but this poke cake is something special.
Every good cookout needs a fun dessert – and this is my new favorite.
Cherry Vanilla Coke just reminds me of summer so I was smitten when I saw this cake. It really does capture the flavors nicely. It was my first time making a poke cake, but I have to say I’m hooked. It was so moist! I made this a day ahead and it was perfect on the day of our cookout.
I also loved how easy this was to put together. I always plan ambitious menus for our cookouts so having something this easy was a definite bonus!
Cherry Vanilla Coke Poke Cake
(from The Recipe Critic)
Makes 1 9×13″ cake
1 French vanilla cake mix, plus ingredients to prepare
1 large box cherry flavored Jello
12 oz. Coca Cola
1/2 cup cold water
1 small box instant vanilla pudding mix
1 cup milk
1 tsp. vanilla
1 container frozen whipped topping, thawed
Chocolate sprinkles and maraschino cherries, for topping
Prepare the cake according to package directions. Once baked, let cool for 15 minutes and then use the end of a wooden spoon to poke holes about 1 inch apart all over the cake.
In a bowl, combine the Jello mix, coke and water. Whisk until dissolved and then pour slowly over the cake, filling up the holes as much as possible. Refrigerate for at least half hour.
After the cake is chilled, combine the pudding mix and milk. Whisk until thoroughly combined then stir in vanilla. Fold in the whipped topping and then ice the cake. Refrigerate for at least 3 hours.
When ready to serve, top with sprinkles and cherries.