Description
This Cherry Chocolate Chip Poke Cake is a delightful dessert that combines the sweet, fruity flavor of maraschino cherries with rich chocolate chips, all drenched in a creamy sweetened condensed milk topping. It’s a perfect cake for any celebration or just when you’re craving something indulgent and fun.
Ingredients
Scale
- 1 box (15 oz) white cake mix (or vanilla)
- 3/4 cup (177 ml) milk
- 1/3 cup (79 ml) vegetable oil
- 1/2 cup (118 ml) maraschino cherry juice (from a 10-ounce jar)
- 3 large egg whites
- 1 teaspoon (5 ml) pure almond extract (or vanilla)
- 1 1/4 cups (280 g) mini chocolate chips
- 2 tablespoons (18 g) all-purpose flour
- 10 maraschino cherries, chopped (plus more for garnish)
- 1 can (14 oz) sweetened condensed milk
- 1 container (8 oz) Cool Whip
- 3 tablespoons hot fudge sauce (for garnish)
Instructions
- Preheat your oven to 350°F (175°C) and grease or line a 9×13-inch baking pan.
- In a large mixing bowl, prepare the white cake mix according to the instructions on the box. Use milk, vegetable oil, maraschino cherry juice, egg whites, and almond extract (or vanilla) in place of the ingredients suggested on the box for an enhanced flavor.
- Once the batter is mixed, fold in the mini chocolate chips and the all-purpose flour (to help the chips distribute evenly).
- Pour the batter into the prepared baking pan and spread it out evenly.
- Bake the cake for 28-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool for 10-15 minutes before poking holes into it using the end of a wooden spoon or a similar object. Be sure to poke the holes all over the cake.
- In a small saucepan, combine the sweetened condensed milk and the chopped maraschino cherries (reserve a few for garnish). Heat over low heat, stirring occasionally, until warm. Pour this mixture over the cooled cake, allowing it to soak into the holes.
- Spread Cool Whip evenly over the top of the cake.
- Drizzle hot fudge sauce over the Cool Whip and garnish with the remaining chopped maraschino cherries.
- Refrigerate for at least 2 hours before serving, allowing the cake to set and the flavors to meld.
Notes
- You can use vanilla extract in place of almond extract if you prefer.
- The cake can be refrigerated for up to 2 days and still stay delicious.
- For an extra chocolatey touch, you can also drizzle chocolate syrup over the top.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American