Raspberry Chocolate Poke Cake {recipe}

BAKING and eating and deciding what recipes ideas I want to make next have got to be on my TOP 10 list of favorite holiday pastimes! I can’t stay away from the recipes that are begging to be baked and one of them is this Raspberry Chocolate Poke Cake. Have you ever had Poke Cake? You probably have and may not have known it. There are tons of variations of Poke Cakes. Basically, it’s a cake that has holes poked into it after it’s been baked so that you can drizzle something sweet over the top of the holes thereby sealing an extra special something into the cake ensuring moisture like you wouldn’t believe. All of those “better than….” cakes? Poke Cakes. This Poke Care recipe is a variation on a Poke Cake recipe that uses White Chocolate Raspberry Creamer by International Delight® to add moisture and the chocolate raspberry flavor.

Here’s what’s to like about the recipe: it’s so incredibly moist that you might have a hard time sticking to just one piece. It tastes delicious and looks lovely all made up, so it’s a great cake to take to holiday gatherings. If you are short on time and don’t want to make the frosting, just use Cool Whip instead.

Raspberry Chocolate Poke Cake Ingredients

Cake

• White Cake Mix
• 1/2 cup International Delight White Chocolate Raspberry Creamer®
• 1/2 cup milk
• 1/2 oil
• 3 eggs
• 1/2 melted butter
• 1/2 cup melted semi-sweet chocolate chips
• 3/4 cup sugar
• 1 (14 oz) can of sweetened condensed milk

Frosting

• 1/2 cup butter
• 2 cups powdered sugar
• 1/2 cup whipping cream
• 1 tsp vanilla

Raspberry Chocolate Poke Cake Instructions

1. Preheat oven to 350 degrees. Grease a 9×13 rectangle cake pan.

2. Add cake mix, creamer, milk, oil and eggs and mix well. Pour into cake pan and bake for 20-25 minutes or until a toothpick comes out with a few crumbs. Allow cake to cool.

3. Melt butter and chocolate chips in a microwave safe dish. Add sugar and mix together. Microwave for a few seconds at a time, stirring in between to disolve sugar crystals. Mix in can of sweetened condensed milk.

4. Poke holes in cake once it’s cool and pour butter/sugar/sweetened condensed milk mixture over the cake.

5. Refrigerate for several hours.

6. Once the cake is COLD, make the icing. Cream the butter. Add the half of the powdered sugar and mix until smooth. Add whipping cream and vanilla and combine. Add remaining powdered sugar and beat until fluffy. Sprinkle chocolate chips on the top if wanted.

7. Frost cake. Sprinkle with chocolate chips.

8. Serve and Enjoy. This cake is RICH!

Do you love using International Delight in your recipes as much as I do? Check out their Pinterest Boards and Facebook page for more inspiration. I do!

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What is your favorite HOLIDAY recipe?

Other Easy International Delight Recipes:

• Gingerbread Fudge Recipe
• Tres Leche Pumpkin Cupcakes
• Homemade Crepes with Pumpkin Syrup
• White Chocolate Mocha Donuts {recipe}
• Frozen Heath Malt
• Strawberry Milk Shake
• Creamy Fudgesicle Pops
• DIY Lemonade Stand {free printable}