Easy Cherry Chocolate Chip Poke Cake

Here’s an easy and delicious Cherry Chocolate Chip Poke Cake recipe for you:

Ingredients:

• 1 box chocolate cake mix (plus ingredients listed on the box)
• 1 can (14 oz) sweetened condensed milk
• 1 can (21 oz) cherry pie filling
• 1 tub (8 oz) whipped topping (like Cool Whip)
• 1/2 cup mini chocolate chips

Instructions:

1. Prepare the Cake:
   • Preheat your oven according to the cake mix instructions.
   • Prepare the chocolate cake mix as per the box instructions.
   • Pour the batter into a 9×13 inch baking dish and bake according to the package directions.
2. Poke the Cake:
   • Once the cake is baked, remove it from the oven and let it cool for about 5 minutes.
   • Using the handle of a wooden spoon, poke holes all over the cake, spaced about 1 inch apart.
3. Add the Sweetened Condensed Milk:
   • Pour the sweetened condensed milk over the cake, making sure it seeps into the holes.
4. Add the Cherry Pie Filling:
   • Spread the cherry pie filling evenly over the top of the cake.
5. Chill the Cake:
   • Let the cake cool to room temperature, then refrigerate for at least 2 hours or until completely chilled.
6. Top with Whipped Topping:
   • Once the cake is chilled, spread the whipped topping over the entire cake.
7. Add the Chocolate Chips:
   • Sprinkle the mini chocolate chips evenly over the whipped topping.
8. Serve:
   • Cut into slices and serve. Enjoy!

This cake is best served chilled and can be stored in the refrigerator for up to 3 days.