Strawberry Chocolate Chip Poke Cake (Print-Friendly Version)
Tender cake filled with chocolate chips, sweet milk, and whipped topping. A crowd-pleaser for any event.
# Ingredients You’ll Need:
→ Cake Base
01 -
1 box strawberry cake mix, prepared according to package directions (typically requires eggs, vegetable oil, and water as specified)
→ Filling and Topping
02 -
1 can (14 ounces) sweetened condensed milk
03 -
1 cup mini chocolate chips
04 -
1 tub (8 ounces) whipped topping, thawed
05 -
1/2 cup hot fudge sauce, warmed for drizzling
06 -
1/2 cup chopped fresh strawberries (optional, for garnish)
# How to Make It:
01 -
Preheat oven to 350°F (177°C) and lightly coat a 9x13-inch baking dish with non-stick cooking spray.
02 -
Combine the strawberry cake mix with eggs, vegetable oil, and water as instructed on the packaging. Pour the batter into the prepared baking dish and bake as directed, usually about 28–32 minutes, until a toothpick inserted comes out clean.
03 -
Allow the baked cake to cool for 5–10 minutes. Using the handle of a wooden spoon or a thick straw, create holes evenly across the surface of the cake.
04 -
Slowly pour the sweetened condensed milk over the warm cake, letting it seep into the holes. Immediately sprinkle the mini chocolate chips over the surface so they gently melt.
05 -
Let the cake cool completely at room temperature, then spread the thawed whipped topping over the entire cake in an even layer.
06 -
Drizzle the warmed hot fudge sauce over the whipped topping in a zig-zag pattern. Optionally, sprinkle with additional mini chocolate chips or top with chopped fresh strawberries before serving.
# Extra Suggestions:
01 -
For clean slices, use a sharp knife wiped between cuts and serve the cake well-chilled.