Week 29 | Recipe 29: Chocolate and Almond Poke Cake

Week 29 | Recipe 29: Chocolate and Almond Poke Cake

One of the girls at work had a birthday, and I asked her what kind of dessert she wanted to celebrate- she said she wanted something to do with “almond m&m’s”— so this is what I conjured up.
This is actually a mash-up of three different recipes, so follow along, and enjoy as soon as you’re able to!

Chocolate & Almond Poke Cake

Prep time: 15 min.
Cook time: 20-30 min.
Total time: 50 min.

Serves: 10-12

Ingredients {Cake}

  • Butter, for greasing the pan
  • Flour, for the pan
  • 1 box of chocolate cake mix, your preference {I used Devil’s Food} + ingredients to make cake
  • 14 oz. sweetened condensed milk
  • 1 c. semi-sweet chocolate chips, melted

Ingredients {Icing}

  • 4 Tbsp unsalted butter
  • 4 Tbsp unsweetened cocoa powder
  • 2 c. powdered sugar
  • 1.5 tsp almond extract
  • 3 Tbsp milk


Prepare cake mix and bake according to package directions for a 9×13-inch cake. When cake is done, while it is still warm, poke holes all over the cake using a wooden spoon. Stir together sweetened condensed milk with the melted semi-sweet chocolate and pour/spread over the warm cake. It will be thick. Allow to cool. Some of the mixture will sink down into the holes in the cake. When cake is cool, make the chocolate icing.

For the Chocolate Icing: Melt butter in a small sauce pan over medium heat. Stir in the cocoa powder until no lumps remain. Remove from heat and stir in the powdered sugar, almond extract and milk. Stir together until smooth and creamy and immediately pour over the cooled cake. Spread out evenly. Top with sliced almonds and allow icing to harden in fridge.

-This really should sit in the fridge over-night, so prepare accordingly.
-A sweet treat, and very chocolatey, but oh so yum!

Everyone loves a good cake- this is better than good- it’s awesome, just being honest.

Taste the wonderful!


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