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
Servings: 12
Ingredients
- 1 box of white cake mix
- 3 eggs
- ½ cup oil
- 1 cup water
- ½ tsp vanilla extract
- 2 8 oz containers of Cool Whip
- 1 16 oz container of chocolate frosting
- Strawberry Syrup
Instructions
- 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.
Nutrition
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