Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, coffee, College Inn, Cool Whip, cornstarch, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hershey's unsweetened cocoa powder, Hershey’s semi-sweet chocolate chips, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, lemon juice, Libby, McArthur milk, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, poke cake, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I had never even heard of the term poke cake until one day that I was just relaxing with a friend of mine on a couch and she told me about the new poke cake she discovered. You see, she is a great baker and loves to try her hand at new recipes that are usually plain and make them a little more exciting. One of her favorite new styles of cakes is poke cakes and I had no idea what they were.
I asked her what in the world that was, and with a laugh she explained that it is simply a cake baked in a brownie dish and then poked to infuse with some sort of delicious liquid or frosting. It is almost the same process of making a Tres Leches (a vanilla cake that is poked to infuse cow’s milk, evaporated milk and sweetened condensed milk), but even easier. This specific one she was referring to was chocolate and I was amazed at all the amazing tastes that could come together from one simple poke cake. This was almost like two cakes in one here and I was thrilled to give it a try! I was elated and could not wait to get my hands on that recipe!
Photo and recipe courtesy of Spend With Pennies.
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