Ingredients for Chocolate Cherry Poke Cake Or Vanilla
- Chocolate Cake Mix
- Eggs
- Oil
- Water
- Cherry Gelatin
- Boiling water as directed on jello package
- 1 (21 ounce) can cherry pie filling
- Frozen Whipped Topping
- Chocolate
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How to Make Chocolate Cherry Poke Cake Or Vanilla
- Preheat your oven to the temperature specified on your cake mix box. Grease and flour a 13x9 inch baking pan.
- Prepare your chosen cake mix (chocolate or white) according to package directions. Pour batter into the prepared pan and bake for 20-25 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once completely cool, use a fork to poke numerous holes evenly across the top of the cake.
- In a small bowl, prepare the cherry (or strawberry) jello according to package directions using boiling water. Let it cool slightly until it is slightly thickened but not set.
- Gently pour the jello mixture over the poked cake, allowing it to soak into the holes. Refrigerate for at least 30 minutes to allow the jello to set.
- Spread 1 (21 ounce) can of cherry pie filling evenly over the set jello.
- Top with 1 (8 ounce) container of Cool Whip or whipped cream.
- For the chocolate version: Sprinkle generously with 1/2 cup of grated semi-sweet chocolate or chopped nuts.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
101g
Fat
54g
Carbs
19g
