Strawberry Poke Cake with Fluffy Chocolate Frosting
This strawberry poke cake is a light vanilla cake filled with strawberry syrup and topped with fluffy chocolate frosting
- 1 box of white cake mix
- 3 eggs
- ½ cup oil
- 1 cup water
- ½ teaspoon vanilla extract
- 2 8 oz containers of Cool Whip
- 1 16 oz container of chocolate frosting
- Strawberry Syrup
Mix the first five ingredients together, and make the cake according to the directions on the box.
Allow the cake to completely cool, and use a drinking straw to poke holes in the cake. The closer the holes are, the more color you’ll have showing in the cake.
Pour the strawberry syrup over the top of the cake, and use enough syrup to fill the holes and cover the top of the cake.
Refrigerate the cake for about 30 minutes or until the syrup is mostly absorbed.
To frost the cake, slowly fold the chocolate frosting into the Cool Whip until it’s mixed well. I used about half of the frosting and a little more than one container of the whipped topping.
Calories: 259kcal | Carbohydrates: 35g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 40mg | Sodium: 315mg | Potassium: 41mg | Sugar: 18g | Vitamin A: 60IU | Calcium: 101mg | Iron: 1mg