A FAST and EASY cake that's perfect for all the chocaholics! Moist and tender chocolate cake, filled with chocolate syrup, and topped with whipped chocolate frosting! A no-fuss chocolate cake that everyone will adore!
one 3-ounce package of chocolate fudge instant pudding mixdry
5ouncesplain greek yogurt or sour cream
¾cupvegetable or canola oil
½cupmilk
3large eggs
1teaspoonvanilla extract
½teaspoonsalt
Filling
14ouncessweetened condensed milk
½cupchocolate syrupsuch as Hershey's
Frosting
2cupsheavy cream
½cupconfectioners' sugar
⅓cupchocolate fudge instant pudding mixdry
Instructions
For the Cake:
Preheat oven to 350F and spray a 9x13-inch pan with cooking spray; set aside.
To a large mixing bowl, add all the ingredients and mix with a handheld electric mixer or stir by hand. Note that the batter will be thick*.
Bake for about 28-32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Allow the cake to cool in the pan for about 30 minutes.
Using the tines of a fork, poke holes all over the cake, going down nearly do the base of the cake, and I estimate I poked the cake in about 50 different places.
For the Filling:
To a medium bowl, add both ingredients, and whisk to combine.
Evenly pour the filling mixture over the cake, noting that it may take a few minutes for all of the mixture to soak in, but it will so have patience.
For the Frosting:
To a large mixing bowl, add all the ingredients and beat with the whisk attachment of a handheld electric mixer or do it in your stand mixer fitted with the whisk attachment.
Evenly spread the frosting over the top of the cake, cover, and refrigerate** until serving.
Notes
*Pudding mix: You are not making pudding, just add the pudding mix straight from the box into the mixing bowl. Make sure to use instant chocolate pudding mix and not cook-and-serve pudding mix. I have only used regular and don't know how sugar free pudding mix will work. I have only made this cake using boxed cake mix. Chocolate cake mix: For the chocolate cake mix, any brand between 15.25 to 16 ounces is fine; and a 3 to 3.9-ounce box chocolate pudding mix is also fine. **This cake should be refrigerated within 2 hours after frosting it (although I recommend immediately) or the frosting can get really dark and dense.Storage: Cake will keep airtight in the fridge for up to 5 days, noting it will become moister (soggier) as time passes; this is simply the nature of poke cakes.