Description
A moist and flavorful Chocolate Orange Poke Cake infused with sweet orange gelatin and topped with creamy chocolate frosting, perfect for citrus and chocolate lovers alike.
Ingredients
Units
Scale
- 1 box chocolate cake mix (plus ingredients to prepare)
- 1 cup orange juice
- 1 package (3 oz) orange gelatin
- 1/2 cup boiling water
- 1 container (8 oz) whipped topping
- 1/2 cup chocolate chips, melted
- 1 tablespoon orange zest (optional, for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Prepare the chocolate cake mix according to package instructions and bake in a 9×13-inch pan.
- Allow the cake to cool slightly, then poke holes all over the top using the handle of a wooden spoon.
- In a bowl, dissolve the orange gelatin in boiling water. Stir in the orange juice until well combined.
- Pour the gelatin mixture evenly over the cake, allowing it to soak into the holes.
- Refrigerate the cake for at least 2 hours or until set.
- Spread whipped topping evenly over the cooled cake.
- Drizzle melted chocolate over the whipped topping and sprinkle with orange zest if using.
- Chill for another 30 minutes before serving for best texture and flavor.
Notes
- For a richer flavor, use fresh-squeezed orange juice.
- Try dark chocolate chips for a deeper chocolate contrast.
- Can be made a day ahead and stored in the fridge.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg