Strawberry Fudge Poke Cake

By srumbel

Chocolate Fudge cake topped with canned frosting and a pie filling Cool Whip.
from insidebrucrewlife

Ingredients

• 1 dark Chocolate Fudge cake mix (Duncan Hines 16.5 oz.) + ingredients on back of box
• 1 can sweetened condensed milk (14 oz.)
• 1 container Classic Chocolate Frosting (Duncan Hines)
• 1 can Strawberry Pie Filling (Duncan Hines)
• 1 container Cool Whip (8 oz.)

Details

Preparation time 30mins
Cooking time 55mins

Preparation

Step 1

Prepare the cake according to the box directions. Bake at 350* for 25-27 minutes. As soon as the cake comes out of the oven, poke the cake with a fork all over. Make sure you cover the cake with holes. Drizzle the sweetened condensed milk slowly over the top of the hot cake. Make sure to fill all the holes. Let set until cool.
Remove the foil top of frosting. Place in the microwave for 30 seconds. Stir and spoon over cooled cake. Spread over the entire top. Refrigerate.
Open the can of pie filling. Use a fork to break apart the strawberry chunks. Fold into the Cool Whip. Spread the strawberry Cool Whip over the top of the cake. Keep refrigerated. Makes 24 squares.