poke cake

HOLIDAY HOT CHOCOLATE POKE CAKE | HOLIDAY HOT CHOCOLATE POKE CAKE | By Catherine's Plates | Hello everyone welcome back it is the Christmas season and we want to make something fun for you I have my daughter Rihanna in the kitchen today hello and she wants to make hot chocolate poke cake and we're going to make it easy by using a box cake there you go so we're going to get started and the first thing you want to do is bake the cake and we're not going to follow the directions on the back of the package we're going to change up some ingredients because we want to make this a bakery style cake it's fluffy lighter. It's got delicious flavor to it. So, let's go ahead and get started. Rihanna's going to start by emptying one box of Devil's Food Cake Mix and this is a 15 point twenty-five ounce size box. They always seem to be different these days, don't they? Okay, let's talk about the ingredients we're going to add to that. Now, you can follow the directions on the back of the box. That's totally fine, okay? We're doing it bakery style today. So, we're going to change up some ingredients. So, while she's getting that in there, she's going to add in one cup of milk and then we're going to add in half a cup or one stick of melted butter. Now, since we're going to be adding in eggs, you want to make sure that your butter cools down a little bit. That way you don't scramble your eggs and we're going to be using four of em. So, Rihanna's going to crack the eggs into a separate bowl. We'll just use this one right here. It's okay. It's got butter in it and then we'll add em. That way, we don't get any shells in our cake mix. So, go one, Alright, we got three and four. Put it in there. We're going to add it. Okay, Rihanna's going to beat our mixture for about 2 minutes. That'll make it nice and fluffy also. Lots of tips that you can use to make a fluffy batter. Now, I've just got my spatula here. I'm going to push down every so often the mixture on the side of the bowl so that we get a good mix on everything. How's it going in there? Going good. My kids moved out about four months ago. They lived together in a house. Learning how to pay bills, learning how to deal with situations that arise at the house. They're sure learning about life. They're both in their 20s. Okay, we got a nice fluffy batter. We're going to turn it off, come up slowly. There you go and then just pull it out. That way you get all that cake batter off and we're done with that We're going to bring over a nine by 13 baking dish. We're going to spray it with some non-stick cooking spray. Now, I like to use the kind. This is a Baker's Joy. It's got a flour in it which really helps release the cake from your baking dish. Alright, Rihanna. Now, we're going to pour the mixture into our baking dish. Rihanna loves to learn how to cook something don't you I do they have to now oh yeah it's not really easy when you don't have a pantry full of stuff is it so when you use a cake box you can make a lot of cake recipes by using a cake box and just using some simple fun ingredients there we go go ahead and smooth that out That looks good and you know, this will sort itself out in the oven. Okay, we're going to bake this cake per the directions on the back of the box. Now, you want to look for the nine by 13 and that's how long you're going to bake the cake and we're going to be in the oven for 35 to 38 minutes and we've got it preheated at 350 degrees. When we pull it out, we got some fun stuff fixing to happen. It's a hot chocolate cake. So, we gotta get it Alright, Rihanna, pop it in the oven and we'll be back. Okay, we've got the cake out of the oven. We allowed it to rest for about 10 minutes. Now, we did a toothpick test before it came out of the oven and Rihanna just put it into the center of the cake, pulled it out, made sure it was nice and clean. That way, you know your cake isn't ready to go. We are going to poke holes in our cake because it is a poke cake. We're going to use a large straw. That's a perfect thing to use or if you have a wooden spoon, the end of it. So, Rihanna's going to start and you want to make sure your holes are about a quarter of an inch apart. Now, we're going to make some delicious filling for the holes of this cake. To start the yumminess, we're going to be using two jars of marshmallow cream. Now, this is by Jet Puffed. So, I'm going to have Rihanna open one. I'm going to open one. These are seven ounces each jar. Take a spatula and then we're going to spray it on both sides with some non-stick cooking spray. I'm going to have Rihanna do that over the sink. You know, do it in your work space you might get it on the floor or on other stuff and it's going to get really slick on the floor you don't want that so you're going to dive in to the very edge and it should pull out. Empty. My mom had marshmallow cream in the cabinet and I would wait until everybody went to bed. Yup and I would get up and go in there with a spoon and this and hide behind the chair and try to eat some but I wasn't I wasn't really good at it. I always got caught. Yup. I used to love this stuff as a kid just out of the jar. I don't know. I couldn't do that now. We're using a micro safe bowl because we're going to place it in the microwave. This recipe can be found on my recipe blog, Catherine's Plates. com. We've got one quarter of cup of water going in, Rihanna. Mix that up just a little bit before we put it in the microwave and we're going to put it in the microwave at 20 second increments stirring each time until we get a nice smooth consistency okay we've pulled it out of the microwave we're going to give it a stir and then we're going to go ahead and put it back in the microwave for another 20 seconds look at this creaminess right here we're going to move it forward so you can see that's how smooth you want it okay now we're going to work quickly with it before it cools down we're going to pour it all over our cake aim for the holes Go slow. Pour it over the top and get a nice smooth mixture there. Now, Rihanna's just going to take that and smooth it out. Going all the way to the edges. There we go. That looks good right there. That's Rihanna's spatula today. It's like if you snooze, you lose, right? But Thomas is not snoozing today. He's out doing some errands so. She gets the bowl and the spatula. About time. She wants that straw too that has the cake all in it. We're making the holes here. So we're going to share all of that while we're waiting for this. It's gotta set up for one hour to 2 hours. However long you're going to wait. We're going to pop it in the refrigerator to do that and then we're going to come back we still have one more layer to put on here and it involves hot chocolate we'll be back okay we've rested our cake in the refrigerator for a good hour hour and 15 minutes I would say so now we're going to top the cake with a hot chocolate mix we're going to be putting in one container of Cool Whip now we thawed this out we're going to put it into a medium bowl we'll have Rihanna do that we're going to talk about the hot chocolate. Just use your favorite hot chocolate packets. Now, my recipe calls for two but I feel like if you want it darker, add more. So, we're definitely going to be putting in three but I'm going to bring out four in case we need it and this is what we're using right here. It's just a rich milk chocolate flavor. These are individual packets and if you need to know how much this is, these are point85 ounces each. Alright, you're going to put that in and then we'll add in the hot chocolate. Okay. That's one. Rihanna said to add all four. Mm hmm. So, we'll do that. Okay, Rihanna, take your whisk. We're just going to blend that all together. Is the perfect holiday cake to bring out specially this winter time it's going to be cold okay we've got that all mixed together what we're going to do pop it on to the cake here smooth it out and we got something else to add oh don't that look good smells delicious too here I hold it if you want you can scrape it on out now what you want to do is smooth it out Now, while she's doing that, I'm going to be taking some of this hot fudge topping and I'm going to put it into a microwave-safe bowl and we're just going to melt that a little bit for about 20 seconds so that it's pourable. Alright. Now, when we get done, Brianna's going to come back through here and give it some little whiffs. So, just yes, put it down, bring it up like that. We're going to do it all over the cake. Make it look really pretty. This was a 12-ounce jar of the hot fudge. Now, it took about 40 seconds to melt in the microwave. Alright, Rihanna's going to go ahead, start down here, and then start swirling. Yup. All the way down to the end. Get really thick down there toward the end. Boom. Pull up. Y'all look at that. Our hot chocolate poke cake made easy with the devil's food boxed cake mix. We're going to cut a piece. Give it a try for you. Rihanna said this slice right here, right? Oh yeah. Look at that you guys. Here we go. Layer after layer after layer filled with deliciousness. Oh my gosh. That's delicious. That is. Give us a thumbs on this one. Rihanna did an awesome job helping me today. Thank you very much. It's it's hard to get her in the kitchen sometimes. She's busy. Alright. We'll see y'all on the next episode. Happy holidays. Merry Christmas. Hope everyone has a happy New Year. We'll see y'all on the next episode. Bye. Bye.

a tray with strawberries and whipped cream in it

Raspberry Zinger Cake

Zinger Cake

Raspberry Zinger Cake #bake #cake #easyrecipe | By Janice’s Kentucky Kitchen | Okay, I'm going to make out raspberry zinger cake today. Now, the recipe calls for a white cake mix. If you want to make your cake homemade then that's fine you do that. Um I'm using box because I have several boxes and it's just a lot quicker for me. Now, it calls for white cake mix but I'm going to use a coconut cake mix. Think it's going to be really good. And you bake make and bake the cake mix exactly like it says on the box. I've got the oven preheating to 350 degrees and I'm going to add my ingredients. I've got a cup of whole milk I've got four eggs. And I've got a stick of melted unsalted butter. And I will admit these Dolly Parton mixes probably taste the closest to homemade that you'll find. Oh, they are wonderful. We catch em on sale or at the discount store. So, we're going to mix this all together. I'm using my Dainy Stowe Whisk. We love coconut so I decided I was going to use a coconut cake mix instead of the flame. And who am I to argue? That's right. Hope y'all all having a good day today. It's still kind of cold here in Kentucky but that's okay at least we got another day. Some people didn't get that. Tomorrow and Cuz Monday I think it's going to be sixty-three then it's going to go back to the forties. Winner's almost done. All mixed up good. Got some along the bowl but that's okay. See, y'all can have fun experimenting with this stuff however you want to fix it. Now, I've already started getting my pan grease and what I'm using in it is called cake goop. It is equal parts of like a vegetable shortening vegetable oil and flour and you keep it in an airtight jar and it just sits in your pantry. And I tell you this stuff works great. I'm just brushing it all in here. Instead of using the spray which I'm finding out that spray can be hard on metal pans. Okay, that's greased really good. Now, let me get this in here. I'm off of there. Okay. That's good enough. I know I always have that bold turn backwards towards y'all. I try to get every bit out of here that I can. I remember mama letting us lick the bowl when she'd make cakes, the beaters, whatever she had that had any of the dough on it. We wanted it spoons. Did your mom turn the beaters off? My mom never did. My mom loved us. No. Your mom loved you. I just being silly homing. Tell them I I just we joke about stuff a lot y'all. She turned them off. Until we went to liquor. No I'm just kidding. And y'all I still like to just shake the pan too. Get down in there little buddy. There's a little piece of dough or the powder but you know what? It's going to be okay. It's going to be fine. Now you're going to bake it according to your box directions and it's going to be twenty-four to 28 minutes. I think I'm going to go maybe twenty-six and go in between. So when this gets done and it's cooled I'll be back with the rest of the ingredients and steps to make this wonderful awesome cake and it's so easy to make. I know any of y'all can do it. Okay, we got our cake out. It's cooled and I'm going to take my wooden spoon. I'm going to use the handle on it and to make holes. This is kind of like one of those poke cakes, I guess. Not going to go all the way down. Gonna go about halfway. And I'm not going to make y'all sit there and watch me do all these so we'll be back in just a second. I've got a three ounce box of raspberry, gelatin, or jello, whatever you want to call it. And I'm going to pour that into two cups of hot water. It stops in hot water now. You just want to make sure you get all that dissolved. Boy, that smells good. Yeah. It really does. Or if it's taste anything like those little Zinger cakes. Mhm. I'll be I'll be fat by Tuesday. This is my first time making this so y'all learn it right along with me. I found this recipe and I know how much my sweet Eric loves those little raspberry zinger cakes so. I do. I'm trying to see if I've got all that dissolved. I believe I do. And what we're going to do is we're going to pour this over this tape. So good. Oh it does, doesn't it? And whoo, I've got stuff all over my recipe page. Now, we've got 10 ounces of raspberry preserves and we're going to put this in the microwave for about 30 seconds. Okay, I've got the raspberry jam out. Of the microwave. I tell y'all this thing smells amazing already. It does. I think it's going to taste like those little Zinger cupcakes. If it's even close, it's going to be really good but I think it's going to taste really good. This would make a good holiday cake. Yeah. Easter cake. Friday cake. In any day cape. Okay. Now, I've got mixed feelings about Cool Whip. I like to make my own whip popping but this calls for Cool Whip. So, I've got an eight-ounce tub fod and somehow, I gotta get this put all over the cake on the It's over here. I Okay. It looks like how I put it on my pumpkin pie. They like they like a little piece of pie this much cool whip. I like mine fifty fifty. Big piece of pie. Big dog but cool whip. I do love my pumpkin pie. Okay, I'll be back in a minute. Now, I'm going to put the finishing touch on it and this is coconut. I've got sweetened coconut plates. You can use unsweetened. Uh if you don't want to put coconut on top, you don't have to but it's just up to you however you want to do it. This makes it seem more like the raspberry zinger little cupcakes though. You just put however much you want to on there. I think it calls for seven ounces but I don't know for this that's going on top. I know we like coconut so. A little bit more of it. And now this is going to go in the refrigerator for a minimum of four hours to chill. The longer you can let this sit in the refrigerator, the better it's going to taste. That's the worst part of this kid. Waiting. Eric will not get to try this before he goes to work. So it'll be here waiting for him when he gets home tonight and after supper. So hope y'all had a blessed day or have a blessed day. Remember everything will be okay and we love y'all. Well sweet Eric got home. He's ate supper and he said he's been thinking about this cake all day. So let's dig in hon. Alright. You gotta go faint are you? That's a zincer. It's a tastiest. Oh man. Oh I'm so glad. Oh that's good. I know that's a keeper. How much weed I gain? Well, it's a hit y'all. He loves it. It's Eric approved. So, I hope y'all can make you one for your family and y'all enjoy it and have a blessed evening. Remember, it'll be okay. We love y'all.

Coconut Cream Poke Cake

EASY COCONUT CREAM POKE CAKE | Baking with Box Cake Mix for a Bakery Style Cake

a woman holding a box of chocolate cake in front of a large pan with it's lid open

German Chocolate Poke Cake

Catherine's Plates

Ez Recipes

Chocolate Box Cake

German Chocolate Cake Mix

Coconut Pecan Frosting

EASY GERMAN CHOCOLATE POKE CAKE | EASY GERMAN CHOCOLATE POKE CAKE | By Catherine's Plates | Welcome back everyone. We are making a German chocolate poke cake. It is the ultimate cake recipe for the fall. It's going to be delicious. We're going to make it easy by using a boxed cake mix. We're going to bake the cake. We're going to poke holes in the cake. We're going to drizzle a delicious ooey gooey mixture over the cake. Get it into the holes of that cake so every bite is delicious and then I'm going to make the ultimate icing for this cake. It's a German chocolate cake and that icing is going to look like that. There's coconut in it. Okay, y'all. Let's get started. I'm in a large bowl. We're going to open up the box of cake mix and add it to the large bowl. Now, this is a perfectly moist German chocolate cake mix. The size is 15. 25 ounces. Now, we're going to be following the directions on the back of the box. So, If you're using a cake mix that's less an ounces than this one here or even maybe more ounces than this one here, that's totally fine. Just follow your instructions on the back of the box, okay? That's the first step. Now, what we're going to do is make this bakery style. You can skip this whole step if you want to but why would you want to skip the step? It's not that more difficult than what we're fixing to do. Bakery style means you add an extra egg. You change your oil to melted butter and then, you change milk from water. So, to our mix right here, we're going to add 4 eggs Let me get elder bowl here. I'm sure we're not getting shells in there. 4 eggs. Now, I just brought these to room temperature Okay, on the back of the package, it says, half a cup of vegetable oil or you can change that to the half a cup of melted butter. I cool down the melted butter just a little bit so it doesn't scramble the eggs when we add it in there. So, make sure you do that and one cup of milk instead of the water but like I said, you do not have to do that if you don't want to. Alright, I'm bringing my electric hand mixer over. I use this because it'll make it nice and fluffy. Alright, we're going to beat this for 2 minutes. Get it nice and aerated in there. When I was young, there was always German chocolate cake in the refrigerator. I seem to remember the Pepperd Farm one. Came in a box and you would just take slices out of it. Now, my husband is not a fan of German chocolate cake because it has coconut involved but I already made him a dessert so he's happy. So, he's allowing this one to leave the house. It's going to my mom. The I'm taking a few slices so all of it's not going but she's going to share it with some people that come over to her house. They're from the church. So, this will make them happy. Nice German chocolate cake. Alright, it's getting very fluffy in there and that's what we want. I'm going to take my spatula here. We're going to pull down the sizes. Make sure all the powder is incorporated. Alright, that's done. We'll put it on low just to get all that off there. There we go. We're going to bring over our 9 by 13 baking dish. We're going to spray it with some non-stick cooking spray. I use the kind that has the flour in it. Just really helps release the pieces of cake from the baking dish here. Whoo. Alright, that's coming out kind of strange but we do have it covered there. Let's take our butter. Pour it into the baking dish and then we're going to smooth it out nice and evenly. Do have a little extra grease in there, don't I? That's okay though. That's okay. It's very thick. So, you gotta get it where you want it. Take a knife because you know this is a piece of cake right here left on here You want it all in there. Here we go. Okay, I'm just cleaning off my baking dish making sure that all of the grease is off the edges here and the sides. That way it didn't drip into our oven. Alright, We're going to bake this in a preheated oven at 350 degrees. You want to bake it per the directions on the back of the package. This is a nine by 13. So, we're going to bake it for 22 to 27 minutes. You want to make sure that it's nice and puffy on the top. The sides have pulled away just a little bit. We're going to be back. I'm going to show you the second step. Okay, I've just pulled this out of the oven. I'm going to take a toothpick. I want to tested it but I just want to show you that you want to make sure that you put it into the center of the cake all the way down come up it should be nice and clean that can have a crumb on it that's totally fine that just means it's cooked alright we're going to let this sit here for just a few minutes and then we're going to make the stuff we're going to fill the cake with in a medium bowl we're going to add one can of sweetened condensed milk this is 14 ounces Now you know what's happening, huh? The perfect fall dessert for sure. Alright. I'm going to go ahead and just kind of squeeze that out. Oh yeah, this is the good stuff here. To that, we're going to add 12 ounces of a caramel. Alright, this is like a caramel sauce. Gonna put in twelve ounces be about two thirds of this container here. It feels good right there. Blend this together. Whoo. Oh my gosh. This is going to be very decadent. Alright, let's give that a try. That's good. Okay. Just wash my hands. Let's talk about poking the holes in the cake right here. You want something kind of large. You don't want to use like fork or a toothpick or anything like that to get your holes because you really want that sauce to go into the cake nice and thick. I'm using a large straw and I'm going to go in and poke the holes in with that. If you have a wooden spoon on the back end of it and you can poke holes with that, that's totally fine. So, we're going to start right here. Poke a holes. This would be a good cake to put out for Thanksgiving. I would put about one inch in between your holes here. That way it doesn't break into the other holes. You want every bite to have that delicious mixture in it. Okay. This was the straw that I used right here. It fits into those big tumbler cups. Okay, we're going to take our caramel sweetened condensed milk mixture and pour all over the cake. Aim for those holes. Just like that. This is a great cake to bring out around the holidays it's decadent it deserves all the glory on your dessert table alright I'm going to put the rest kind of over the cake Just take your offset spatula and if you need to just smooth it out, Make sure all the holes are filled. There we go. I can't help it. Delicious we're going to need to cool down the cake completely before we ice the cake I'm going to put it in my refrigerator for about an hour and see if that does that and then we're going to make that delicious icing you know the one it's got the coconut it's got pecans it's ooey gooey we still have to top the cake okay the cake is almost cool down completely we're going to make a pecan coconut frosting to ice our cake with and it's really simple We only have seven ingredients here to puts together. We have packed brown sugar, sweetened coconut flakes, pecan pieces, milk, vanilla, butter, and salt. Once we make it, we're going to cool it down completely so that we can ice our cake. So, we're going to start in a large saucepan and we're going to place in one stick of butter which is half a cup. We're going to put the burner on a medium heat and we're going to melt that entirely. The butter is nice and melted. We're going to add in one and a third cups of brown sugar that was packed Eight ounces of shredded coconut. This is sweetened. One cup chopped pecans quarter cup of milk, quarter teaspoon of vanilla extract quarter teaspoon of salt. We're going to mix this all together. It nice and combined now this recipe my mom swears by this frosting right here is the fastest way you can make it but I'm going to think the fastest way you get a can of the coconut pecan frosting from your store just whip it across your cake but y'all this is good Ooh wee. I want y'all to look at this. Once you get this all combined, we're going to turn off the heat. We're going to take this off the burner and we're going to allow this to cool completely and it'll get nice and thick and we'll be able to frost our cake with it. That's some thick icing here. What I did was I put the whole pot into the refrigerator. I just laid it on a towel in there and I waited until the pot cooled down completely and the, look at that, icing, frosting. It's nice and thick. That caramel is just kind of seized everything together which is what we wanted. Okay, let's ice a cake. Look at that. Look at that. Oh. You can make this about 30 minutes before you're ready to ice the cake. Cool it down completely and you'll be ready to go. We're going to get an offset spatula that will really help and then just spread it out nice and carefully What's nice is that icing is very thick. It's going to sit on the cake very well. It's not going to pour down. I'm going to cut a piece and we're going to go in and give this a try. Look at that. What do you all think? Oh, it's nice and soft on the inside. That delicious icing. Here's my bike. It is so rich, so decadent, smooth. A little bit of crunch on the top with the coconut and pecans. Oh my goodness. Y'all make this for fall. A winter dessert. A holiday dessert. We got Thanksgiving coming up. Even Christmas. This will suit the bill for sure. Semi kind of semi homemade. I used a boxed cake mix made at bakery style. We poked some holes into the cake. We put some deliciousness into it. Topped it with a scrumptious frosting. Coconut pecan. Alright you guys. Give me a thumbs up on this one. Make sure you comment down below. Make sure you share this recipe with family and friends so they can make their own. Alright you guys. I'll see you all on the next episode. Bye.