Name: Ice Cream Poke Cake
Prep time: 20 min
Total time: 5 h 45 min
Yield: 12
Ingredients: 1 box chocolate cake mix, plus ingredients called for on box; 2 c. chopped strawberries; 1 tbsp. sugar; 4 1/2 c. heavy cream, divided; 1 14 oz. can sweetened condensed milk; 2 tsp. pure vanilla extract, divided; pinch of kosher salt; 3 tbsp. cocoa powder; Chocolate sauce, for garnish; Rainbow sprinkles, for garnish; Maraschino cherries, for garnish

Step 1Preheat oven to 350º and grease a 9"-x-13” pan with cooking spray. Prepare cake mix according to package instructions. Pour batter into prepared pan and bake until a toothpick comes out clean, about 25 minutes. Let cool.

Step 2Meanwhile, in a medium bowl combine chopped strawberries with sugar and toss to coat. Set aside.

Step 3In a large bowl using a hand mixer, beat 2 1/2 cups heavy cream until medium peaks form. Fold in sweetened condensed milk and 1 teaspoon vanilla until totally combined. Gently fold in strawberries.

Step 4Using the bottom of a spoon, poke holes all over cake. Pour strawberry cream mixture into poke holes and spread with a spatula. Place in the freezer and freeze until firm, 5 hours.

Step 5Make whipped cream: In a large bowl using a hand mixer, beat remaining 2 cups heavy cream with remaining teaspoon vanilla and a pinch of salt until stiff peaks form. Top cake with the whipped cream, a drizzle of chocolate, sprinkles and Maraschino cherries.

Ice Cream Poke Cake

Ingredients

Directions

Recipe Headquarters