Chocolate Mudslide Poke Cake Recipes

Steps:

• 1. Bake the cake according to the instruction on the box in a 9x13" pan. Allow to cool for 10 minutes. While your cake is cooling, prepare your ganache. In a heat proof bowl, combine the chocolate chips and heavy cream. Place on top of a pot of simmering water on medium high heat. Allow the chocolate to begin to melt and stir with a whisk to combine.
• 2. Whisk until chocolate and cream are completely melted and mixed together. Remove from heat and immediately whisk in 1 tablespoon of Baileys liquor. Drizzle the ganache over top of the cake. In a separate bowl, combine the instant chocolate pudding and milk together.
• 3. Whisk until well combined. Before the pudding sets, while it is still pourable, dump the pudding over top of the cake and spread with a spatula if necessary.Allow the pudding and cake to set in the fridge for at least an hour. In the meantime,Take the end of a wooden spoon or another round object and poke holes all over the top of your cake. you can prepare your mousse.
• 4. MOUSSE: In a medium sized bowl, combine the chocolate pudding mix with the milk and liquors. Whisk together until combined. Put in the fridge to set while your cake is setting as well.
• 5. Once your cake is ready, remove the mousse from the fridge. Use a spatula to fold in an entire container of cool whip. Spread the mousse over top of cake. I topped the cake with additional chocolate shavings.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan).
• Make, bake and cool cake as directed on box for 13x9-inch pan.
• Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.

Steps:

• For the cake: Spray a 9-by-13-inch cake pan with cooking spray.
• Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon, poke holes all over the cake.
• Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes while you make the frosting.
• For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl. Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.
• Spread the frosting over the cake, then decorate with the cherries, if using. Enjoy.

Steps:

• 1. Heat oven as directed on cake box. Lightly spray a 9x13" baking pan w/ cooking spray. Mix cake and called for ingredients, ( swapping brewed coffee for water,) in lg bowl. Pour mix into pan, bake as directed on box.
• 2. Let cake cool 10 mins. In microwaveable bowl, combine dark chocolate chips and heavy cream. Microwave in 10 second intervals until melted. Stir in 2 tbsp bailey's liquor.
• 3. Poke holes in cake w/ rounded tip of wooden spoon, pour chocolate mix over cake. In bowl whisk together 1 box pudding mix and 2 cups milk. Pour over cake, refrigerate cake 1 hr. In bowl, whisk together 1 box pudding mix, 1-1/2 cups milk, remaining bailey's and khalua liquors. Put in refrigerator to set while cake sets. Fold cool whip into pudding mix, spread over cake. Cut and serve. Great with coffee laced with bailey's!!