Spiced Chocolate Poke Cake
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