Spiced Chocolate Poke Cake

Spiced Chocolate Poke Cake

Prep Time 15 min
Cook Time 50 Min
Servings 16
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 pkg. dark chocolate cake mix
  • 1 1/4 tsps. ground cinnamon
  • 1 tsp. Medaglia d'Oro® Instant Espresso Coffee
  • 1 cup water
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 3 large eggs
  • 1 (14 oz.) can Eagle Brand® Chocolate Flavored Sweetened Condensed Milk
  • 3/4 cup half-and-half
  • 1 (5 oz.) can PET® Evaporated Milk
  • 1 (8 oz.) container frozen whipped topping
  • Chocolate decorator sprinkles

Directions

  • Step 1

    HEAT oven to 350°F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Beat cake mix, cinnamon, espresso, water, oil and eggs in large bowl with electric mixer on medium speed 2 minutes. Spread in prepared pan.

  • Step 2

    BAKE 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Poke holes in cake almost to bottom with round handle of wooden spoon about 1-inch apart.

  • Step 3

    WHISK sweetened condensed milk, half-and-half and evaporated milk in medium bowl. Pour slowly over cake into holes. Chill 1 hour. Top evenly with whipped topping and sprinkles, if desired.

Eagle Brand and PET are trademarks of Eagle Family Foods Group, LLC, used by permission.

Serving size
(1 of 16 slices)

  • Calories 340
  • Calories from Fat160g
  • Total Fat 18g
  • Saturated Fat 8g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 50mg
  • Sodium 280mg
  • Potassium 0mg
  • Total Carbohydrates 26g
  • Dietary Fiber 1g
  • Sugars 30g
  • Protein 6g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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