Weight Watchers Chocolate Poke Cake
A simple, crowd-pleasing Chocolate Poke Cake made from a boxed chocolate mix and diet soda, poked and filled with half a can of sweetened condensed milk then topped with Cool Whip. Ready in about 30–45 minutes plus chilling; serves 12–16 and stores in the fridge for days.
Ingredients
- 1 chocolate cake mix 15.25 ounces
- 12 oz Diet Coke or Diet Dr. Pepper
- 1/2 can sweetened condensed milk about 7 ounces
- 8-12 oz Cool Whip
- nonstick spray or butter
Instructions
- Preheat the oven to the temperature listed on the cake mix box and grease a 13x9-inch baking pan.
- Mix the chocolate cake mix with the 12 oz diet soda. Stir until combined and not lumpy.
- Pour the batter into the prepared 13x9 pan and spread it evenly.
- Bake for the time on the box minus about 5 minutes, or until a toothpick inserted into the center should come out clean or with a few moist crumbs.
- While the cake is still warm (let it cool 5-10 minutes), poke holes all over the top using the tines of a fork or the handle of a wooden spoon. Space the holes about 1 inch apart so the sweetened condensed milk can soak in evenly.
- Pour half a can of sweetened condensed milk slowly over the cake, letting it fill the holes and soak in. I like to use a rubber spatula to spread it evenly. If it seems to puddle, allow a minute for absorption and then spoon the remaining milk into any dry spots so the top is evenly moistened.
- Once the sweetened condensed milk has sunk in and the cake is no longer warm, spread an even layer of Cool Whip over the top.
- Refrigerate the cake for at least 1-2 hours, or until chilled and the topping is set. Store covered in the fridge.