It's the latest fad! It's a poke cake! I know I'm a little behind the curve. A couple of months ago, poke cakes were all over the place on Pinterest. If you aren't familiar with poke cakes, let me explain. There are basically two types of poke cakes. Both types have in common that you go ape on the baked cake with a skewer, spoon handle, etc... and poke holes with reckless abandon. I mean it when I say reckless abandon, too, you can't really poke too many holes. Just think of the little holes as flavor tunnels. The more holes, the more flavor gets down into the cake. Poke cakes are always frosted to disguise those flavor tunnels, too.
So, back to the types of poke cake. The first is a baked, cooled cake that has a condensed milk based
mixture poured over the top. This poke cake is very dense, moist, and sweet. Tres Leches Cake is a good example of this type of poke cake. The second type of poke cake has liquid gelatin poured over. These are pretty, moist, colorful cakes, and the texture created from the mixture of the gelatin and cake is spongy and totally different from what you are used to.
I took both ideas and threw them together into one yummy cake. This is my grandmother's "World's Best Chocolate Cake". I poured over a combination of condensed milk, evaporated milk, and raspberry gelatin. There's the requisite whipped cream frosting and itty-bitty chocolate shavings. They're adorable. Did I mention that this cake is delicious? I think I might have left that part out, but it is. Really seriously, drop-dead, mouth-watering, sublimely delicious. You should make it. Everyone at your house will thank you.
Chocolate Raspberry Poke Cake
makes one 9" x 13" cake
For the cake:
3/4 cup vegetable shortening
1/2 cup sour cream
2 cups sugar
1 tsp vanilla
2 cups flour
1 tsp baking soda
1/2 tsp salt
3 Tbsp cocoa powder
1 cup boiling water
For the topping:
1 small pkg raspberry gelatin
One 14 oz can sweetened condensed milk
One 10 oz can evaporated milk
One small container whipped topping
To make the cake: Preheat the oven to 350°.
In a large bowl, beat together the shortening, sour cream, and sugar on medium high speed until very light and fluffy, about 3 minutes. Add the eggs one at a time, followed by the vanilla and beat for another minute. Reduce the mixer speed to the lowest setting and add the flour baking soda, salt, and cocoa powder. As soon as the dry ingredients are just combined and add the water; mix well.
Pour the batter into an ungreased 9" x 13" baking pan. Bake for 40 to 45 minutes, or until golden brown and springy to the touch.
Meanwhile, make the topping: in a small saucepan, combine the gelatin and condensed milk over medium low heat. Whisking constantly, heat the mixture until the gelatin is dissolved. Remove from the heat and whisk in the evaporated milk. Allow the mixture to cool slightly while the cake finished baking.
Once the cake is cooked, allow it to cool for 10 minutes, then poke holes all over the top of the cake about 1" apart. Poke the holes all the way through the cake. Pour the raspberry gelatin mixture over the entire cake, allowing the mixture to fill the holes and cover the top. Allow the cake to cool for one hour, then cover and chill overnight. The next day, cover the cooled cake with the whipped topping.
Garnish with some grated chocolate, if desired.