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Pumpkin & Chocolate Poke Cake

Does it feel like fall where you live? I literally hate to hear myself complain about the weather but I’m 35 weeks pregnant and totally sick of being hot. I’m ready for 70’s and everyday this week we’ve hit the mid 80’s, it’s the end of September and I want to open the windows! 😉 However warm it is outside I will not let that stop me from cooking up fall goodness inside. Today I’ve got a delicious pumpkin and chocolate poke cake recipe for you that features AE Chocolate Milk. Have you tried AE Chocolate Milk? Its got an especially rich flavor because they use high quality European cocoas in their recipe. I decided to make the chocolate pudding and chocolate icing in this cake recipe using their milk and it turned out rich and delicious.

Pumpkin & Chocolate Poke Cake with #AEDairy
This recipe makes a lot of cake, you can see in the photo how tall that piece of cake is! So if you don’t have a deep 9×13 pan (with sides that are at least 3″ deep I would recommend cutting just the cake recipe in half- still make the same amount of pudding and icing.  I like to make the full cake recipe because it uses a whole can of pumpkin and the thought of only using half the can annoys me. ha! You could also make 2 regular 9×13 pans and then double the pudding and icing to make two cakes, which would be great if you have a lot of people to serve.
Pumpkin & Chocolate Poke Cake with #AEDairy
Pumpkin & Chocolate Poke Cake with #AEDairy
Pumpkin & Chocolate Poke Cake
by Handmade in the Heartland


    For the Pumpkin Cake

    • 2 cups butter
    • 1 1/2 cups sugar
    • 1 1/2 cups brown sugar
    • 4 eggs
    • 2 1/2 cups + 2 Tbspns flour
    • 1/2 tsp allspice
    • 1/2 tsp nutmeg
    • 1 Tbspn baking powder
    • 1 tsp baking soda
    • 2 tsps cinnamon
    • 1/2 cup AE sour cream
    • 1 can pumpkin
    • 1 1/2 tsp vanilla

    For the Chocolate Pudding

    • 1/4 cup cornstarch
    • 1/2 cup sugar
    • 1/8 teaspoon salt
    • 3 cups AE Chocolate Milk
    • 1/2 cup dark chocolate chips
    • 1 teaspoon pure vanilla extract

    For the pourable frosting

    • ⅓ cup AE Chocolate milk
    • ⅓ cup butter, softened
    • 1/2 cup sugar
    • 1 cup dark chocolate chips

    Make the Cake

    1. Preheat the oven to 350. Cream the butter and sugars together until combined and fluffy. Add the eggs and vanilla one at a time beating after each addition. Combine the dry ingredients and add alternately with the pumpkin and sour cream. Bake in a deep 9×13 pan for 50-60 minutes, until middle is set.

    Make the Pudding

    1. Combine the cornstarch, sugar and salt in a medium saucepan, Slowly whisk in the chocolate milk, add only about 1/2 cup at first and whisk until the cornstarch is smooth and no clumps are left then add the rest of the chocolate milk. Place over medium-low heat and stir/whisk occasionally, scraping the bottom and sides. The mixture will begin to thicken, when it does add the chocolate chips and stir for a few minutes until they are fully melted and combined in. Remove from the heat and add the vanilla.
    2. Poke the cake all over with the end of a wooden spoon. Pour warm pudding over warm cake. Tap the pan allowing the pudding to seep into the cake. Cover and refrigerate for 4 hours or overnight. (You can frost after slightly cooled, about 30 minutes)

    Make the Frosting

    1. In a saucepan, combine milk, butter, & sugar over medium-high heat and bring to a simmer for a few minutes make sure all the sugar has dissolved and butter is melted. Remove from heat and add chocolate chips. Whisk until smooth and shiny and immediately pour over the cake. Refrigerate until set.
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    Pumpkin & Chocolate Poke Cake with #AEDairy
    Pumpkin & Chocolate Poke Cake with #AEDairy

    This is a sponsored conversation written by me on behalf of AE Dairy via RhythmOne. The opinions and text are all mine.


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