DEATH BY CHOCOLATE POKE CAKE #desserts #sweets

Accept my recommendation … . you all may wanna plunk down for this one. Also, state a supplication. Request pardoning, on the grounds that what you are going to see is a transgression, I'm certain! You need to make this Death By Chocolate Poke Cake!!

What's a young lady to do when she needs chocolate? Go full scale, obviously! I truly don't figure I could have stuffed considerably more chocolate into this cake without requiring a type of revival! What's more, we're not discussing any sort of chocolate here people … . when you have a genuine chocolate hardship, just the dim stuff will do!

Blowout your eyes upon this dull chocolate cake with delicious dim chocolate pudding and slimy dim chocolate besting … .. wed that with an awesome mousse-like chocolate layer and for good measure, give it a full goliath estimated dim chocolate bar. My oh my … . I advised you all you would need to sit for this!

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INGREDIENTS

• 1 pkg. (15.25 oz.) dark chocolate cake mix
• Ingredients listed on box to make cake
• 1 box (3.56 oz.) instant Hershey's Special Dark Chocolate Pudding mix
• 4 cups milk, divided
• 1 jar (12.8 oz.) Hershey's Special Dark Chocolate topping
• 1 box (3.56 oz.) instant Hershey's Special Dark Chocolate Pudding mix
• 1 container (8 oz.) Cool Whip, thawed
• 1 Giant (6.8 oz.) Hershey Dark Chocolate candy bar, chopped

INSTRUCTIONS

1. Bake the cake according to package directions using a 9x13-in. baking pan. Mix one of the pudding mixes with the 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes. Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Let cake cool completely.
2. In a medium bowl, combine the second pudding mix with the additional 2 cups of milk. Carefully fold in the Cool Whip. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top.
3. Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.

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