#64 Skinny Chocolate Strawberry Poke Cake

Chocolate and strawberries - one of my favorites besides chocolate and peanut butter, of course. I bought chocolate pudding mix to use on a recipe a few weeks ago, but didn't end up needing it. So, how do we solve that problem? I couldn't just make the pudding to eat by itself.

So the solution was to try a new recipe - Skinny Chocolate Strawberry Poke Cake. I have yet to find a poke cake I don't like, and this is no exception. Light, yet dense strawberry cake, topped with chocolate fudge pudding (that's like regular chocolate pudding, but intensified), topped again with Cool Whip, and then again with fresh strawberries. YUM.

One thing better than this cake may be actual chocolate-covered strawberries, I admit. But, this still satisfies the sweet tooth without going overload on the sugar, which is the goal of most of my dessert recipes.

Ironically enough, I think I liked this cake the least out of my entire family. I cut it into 24 slices, and there were five of us trying it. When I put it back in the fridge, there were only 10 pieces left! Everyone said they liked it because it was light and not too sweet. (And, therefore, they could handle eating a few more pieces, I guess.) Success!

Also, this cake only has five ingredients, six if you choose to garnish with fresh strawberries (which I definitely recommend). It takes no time at all to throw together, so it is perfect for a light, fruity, summer treat!

Skinny Chocolate Strawberry Poke Cake
Prep Time: 10 minutes. Cook time: 30 minutes. Chill time: 2 hours. Total time: 2 hours, 40 minutes. 
Yields: 9x13 pan; 20-24 pieces of cake 


15.25 oz. box strawberry cake mix (I used Pillsbury)
1 cup vanilla Greek yogurt
1 cup water
*2 - 1.4 oz. boxes sugar free, fat free instant chocolate fudge pudding mix
4 cups skim milk
8 oz. sugar free Cool Whip
fresh strawberries, sliced, for ganish


1. Preheat oven to 350 degrees. Lightly spray a 9x13 pan with cooking spray. Set aside.

2. In a medium bowl, using an electric mixer, mix together cake mix, yogurt and water on medium speed until smooth, about 2 minutes. Pour into prepared pan and bake for 25-35 minutes until a toothpick inserted in the center comes out clean and the edges begin to brown. Remove and let cool 5 minutes.

3. While cake is cooling, whisk pudding mixes and milk for about 2 minutes. Set aside to let it begin setting up.

4. After the cake has cooled 5 minutes, use a straw or end of a wooden spoon to liberally poke cake with holes, being careful to not poke all the way through. Using a spatula, carefully pour and spread pudding over entire cake and in all the holes. Cover and refrigerate at least 2 hours (overnight it best).

5. When ready to serve, top cake with Cool Whip and garnish with sliced strawberries. (You can add way more strawberries than I did for garnish, if desired.) Cut and serve!


*Or use one 3.4 oz. box (not sugar free) with 2 cups skim milk. You can also use regular chocolate pudding (instead of chocolate fudge).

*Note: Nutrition facts may vary due to brand of products.

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