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Mango Orange Ice Pops

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Mango Orange Ice Pops are a great summer treat to keep you cool made with only two ingredients of fresh mango and orange juice.

Back to school is beginning but summer isn’t over yet! I am hanging onto every last ray of warm sunshine. August is all about the pool, letting the kids run through the sprinkler, watching new releases at the movie theater and of course, preparing for the kids to get back into their school schedules. A great summer day ends with a sweet summer treat like these simple ice pops.

You may also like these Watermelon Ice Pops made with a pinch of honey and squeeze of lime.

Mango Orange Ice Pops

Mango Orange Ice Pops are citrus filled with a hint of mango flavor. With only two ingredients, treats don’t get much easier!

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Mango Ice Pops

Mango Orange Ice Pops are a great summer treat to keep you cool made with only two ingredients of fresh mango and orange juice.

Course Dessert
Keyword Ice Pops, Mango, Orange, Popsicles
Prep Time 5 minutes
Freeze Time 6 hours
Servings 8 Ice Pops
Author Amber

Ingredients

  • 4 cups fresh mango sliced
  • 2 cups orange juice

Instructions

  • Add mango slices and orange juice to a blender. Blend well.
  • Pour mixture into ice pop molds. I recommend using a funnel for to make this step easier!
  • Let freeze 6+ hours.

No Churn Blueberry Swirl Ice Cream

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No Churn Blueberry Swirl Ice Cream is a delicious summer treat made with fresh blueberries, lemon juice and sugar swirled in with ice cream made of condensed milk, vanilla extract and heavy cream without an ice cream maker. 

August is all about absorbing those last warm rays of sunshine and enjoying some cool treats like ice cream! The blueberries have been such a great price lately and so juicy that we have been eating them non-stop so obviously a great ice cream eventually had to be made with them.

My ice cream lovers will also want to check this no churn recipe for Peanut Butter Cup Ice Cream. 

No Churn Blueberry Swirl Ice Cream

No Churn Blueberry Swirl Ice Cream is so creamy and has just the right amount of sweet blueberry sauce swirled in. Add some fresh blueberries on top for some added nutritional value in your treat. 

Tips & Tricks

Blueberry Sauce

The best part of this ice cream is the blueberry sauce swirled in. The swirl is a basic sauce made of fresh blueberries, sugar and some lemon juice. Reduce the mixture down by cooking on a low simmer until the sauce thickens. I prefer to strain my sauce using a sieve but this is an optional step. You can keep it simple and just let it cool before mixing into ice cream mixture. 

Stiff Peak

The instructions tell you to beat heavy whipping cream to a stiff peak. What does this mean? You will use a hand or stand mixer to beat the cream for 6+ minutes until the liquid thickens up. The cream is done when you are able to lift the beaters out of the cream and it stands straight up without curling or falling over. 


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No Churn Blueberry Swirl Ice Cream

No Churn Blueberry Swirl Ice Cream is a delicious summer treat made with fresh blueberries, lemon juice and sugar swirled in with ice cream made of condensed milk, vanilla extract and heavy cream without an ice cream maker. 

Course Dessert
Keyword Blueberries, Ice Cream
Prep Time 20 minutes
Freezing Time 6 hours
Servings 12 scoops
Author Amber

Equipment

  • Hand Mixer

Ingredients

Blueberry Sauce

  • 1 cup fresh blueberries
  • 1/2 cup granulated sugar
  • 1 lemon juiced

Ice Cream

  • 16 ounces heavy whipping cream
  • 14 ounces condensed milk
  • 1 teaspoon vanilla extract

Instructions

Blueberry Sauce

  • In a saucepan, add 1 cup fresh blueberries with 1/2 cup sugar. Squeeze in the juice from 1 lemon.
  • Bring to a low simmer for 5-7 minutes. Mash the berries a bit to release as much juice as possible. I like to use an avocado masher to do this.
  • Optional step: Strain through a sieve. You can skip this for a chunkier sauce.
  • Let cool.

No Churn Blueberry Swirl Ice Cream

  • In a mixing bowl, whisk vanilla extract and condensed milk. Set to the side.
  • In a separate bowl. Beat heavy cream to a stiff peak. 
  • Fold the condensed milk bowl together with the whipped cream bowl.
  • Pour half the mix into the ice cream tub.
  • Spread half the blueberry sauce over top.
  • Pour the remainder of the ice cream mixture into tub followed by the remainder of the blueberry sauce. Use a knife to make a few swirls throughout the mixture.
  • Cover and freeze for 6+ hours.

What has been your go-to dessert this summer? Let me know in the comments below. 

Watermelon Ice Pops

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Watermelon Ice Pops are a delicious summer treat made with fresh watermelon, lime and a pinch of honey. 

Summertime is in full swing and I am loving every second if it. From walking around the zoo on a sunny day to lounging by the pool or staying cool at the movie theaters, summer is always an adventure. The muggy, hot weather in Cincinnati calls for some chilled treats after a day of fun and these Watermelon Ice Pops really hit the spot. 

You may also enjoy these Root Beer Float Popsicles!

Watermelon Ice Pops

Watermelon Ice Pops are made with just 3 ingredients! I can say am one of those moms who believe less ingredients is always better and I love that you can actually taste the watermelon flavor in these and there is nothing artificial unlike some store bought ice pops. Don’t get me wrong- the store bought ice pops are also in my freezer all summer long but these are a really yummy treat to share with the kids. 

Tips & Tricks

Strain

I recommend straining your watermelon mixture after mixing. This helps remove the pulp and seeds making a nice juice that freezes well. 

Fruit

You aren’t limited to just using watermelon! Try any of your favorite fruits. Blend well, strain and then place in ice pops mold bags to freeze. Simple, healthy, and flavorful. 



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Watermelon Ice Pops

Watermelon Ice Pops are a delicious summer treat made with fresh watermelon, lime and a pinch of honey. 

Course Dessert
Keyword Ice Pops, Popsicles, Watermelon
Prep Time 10 minutes
Cook Time 6 hours
Servings 6 Ice Pops
Author Amber

Equipment

  • Blender

Ingredients

  • 4 cups watermelon chopped
  • 1 lime juiced
  • 2 Tablespoons honey

Instructions

  • Chop 4 cups worth of fresh watermelon. Place into blender.
  • Slice a lime in half and squeeze the fresh juice into blender.
  • Add 2 Tablespoons honey.
  • Blend for 1 minute.
  • Pour the mixture through a sieve to strain.
  • Fill 6 ice pop mold bags leaving a little space at the top. You can also use regular popsicle molds.
  • Freeze 6+ hours.

No Churn OREO Ice Cream

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No Churn OREO Ice Cream is a simple homemade ice cream made with just four ingredients. No ice cream machine needed! 

I know, I know… It has been a whole week since I posted an ice cream recipe but I cannot share another yummy summer treat! You can check out the last ice cream recipe for No Churn Peanut Butter Cup Ice Cream! Homemade ice creams don’t need a machine to be creamy and flavorful. You just need a hand mixer and a few hours of patience to wait for the mixture to freeze. 

No Churn OREO Ice Cream

No Churn OREO Ice Cream is packed full of OREO cookies. This ice cream is both sweet and refreshing with the perfect amount of cocoa. Go ahead and swap one of the many delicious OREO flavors like Red Velvet to try something new!

 

Tips & Tricks

Stiff Peak

The instructions tell you to beat heavy whipping cream to a stiff peak. What does this mean? You will use a hand or stand mixer to beat the cream for 6+ minutes until the liquid thickens up. The cream is done when you are able to lift the beaters out of the cream and it stands straight up without curling or falling over. 

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No Churn OREO Ice Cream

No Churn OREO Ice Cream is a simple homemade ice cream made with just four ingredients. No ice cream machine needed! 

Course Dessert
Keyword Ice Cream, Summer, Treat
Prep Time 12 minutes
Cook Time 6 hours
Servings 12 Scoops
Author Amber

Ingredients

  • 16 ounces heavy whipping cream
  • 14 ounces condensed milk
  • 1 teaspoon vanilla extract
  • 1 1/2 cups OREO cookies chopped

Instructions

  • In a mixing bowl, whisk vanilla extract and condensed milk.
  • Chop a cup and a half worth of OREO cookies and stir in.
  • In a separate bowl. Beat heavy cream to a stiff peak. Details within post above.
  • Fold the condensed milk bowl together with the whipped cream bowl.
  • Pour mixture into ice cream tub. Top with extra chopped OREO cookies if you please.
  • Cover and freeze for 6+ hours.

Do you prefer a cup or cone? Let me know in the comments below. 

No Churn Peanut Butter Cup Ice Cream

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No Churn Peanut Butter Cup Ice Cream is a delicious treat made with condensed milk, heavy whipping cream , creamy peanut butter and peanut butter cups. No ice cream machine needed! 

Cincinnati has had A TON OF RAIN so far this year but this week is is sunny and hot. Homemade ice cream is a must! A family favorite for my family is peanut butter ice cream and peanut butter cups for treats so this creamy ice cream is completely devoured and totally enjoyed by us all. 

Also try this Peanut Butter and Chocolate Layered Desert recipe for my peanut butter fans! 

No Churn Peanut Butter Cup Ice Cream

No Churn Peanut Butter Cup Ice Cream is creamy with LOADS of goodies. Honestly, you can cut the peanut butter and peanut butter cup chunks in half and still have a goody-filled ice cream. I don’t like to mess around when it comes to dessert though- it needs to be flavorful and satisfying. 

What to keep it on the lighter side? Try this Dragon Fruit Sorbet made with fresh fruits. 

Tips & Tricks

No Churn

No churn ice cream is crazy easy to make and no fancy equipment is needed. You just need two mixing bowls, a hand mixer and a container to freeze for really yummy ice cream made at home. 

Stiff Peak

The instructions tell you to beat heavy whipping cream to a stiff peak. What does this mean? You will use a hand or stand mixer to beat the cream for 6+ minutes until the liquid thickens up. The cream is done when you are able to lift the beaters out of the cream and it stands straight up without curling or falling over. 

 

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No Churn Peanut Butter Cup Ice Cream

No Churn Peanut Butter Cup Ice Cream is a delicious treat made with condensed milk, heavy whipping cream , creamy peanut butter and peanut butter cups.

Course Dessert
Keyword Ice Cream
Prep Time 12 minutes
Freezing Time 6 hours
Servings 12 scoops
Author Amber

Equipment

  • Hand Mixer

Ingredients

  • 3/4 cups peanut butter cups chopped
  • 16 ounces heavy whipping cream
  • 14 ounces condensed milk
  • 1 teaspoon vanilla extract
  • 1/2 cup peanut butter creamy
  • chopped peanuts optional garnish

Instructions

  • In a mixing bowl, whisk vanilla extract and condensed milk.
  • Chop peanut butter cups (about 6) and mix in.
  • In a separate bowl. Beat heavy cream to a stiff peak. Details within post above.
  • Fold the condensed milk bowl together with the whipped cream bowl.
  • Pour half the mix into the ice cream tub.
  • Microwave 1/2 cup creamy peanut butter for 20 seconds. Spread half of peanut butter over top.
  • Pour the remainder of the ice cream mixture into tub followed by the remainder of the peanut butter. Use a knife to make a few swirls throughout the mixture.
  • Cover and freeze for 6+ hours.

Notes

This recipe is fully loaded with peanut butter! You can cut back the peanut butter and peanut butter cup amounts by half and still get a delicious ice cream if you want a lighter peanut butter flavor. 

What is your favorite ice cream flavor on a hot summer day? Let me know in the comments below. 

Root Beer Float Popsicles

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #AWMemories

Root Beer Float Popsicles are made with A&W® Root Beer and vanilla ice cream packed into popsicle molds and frozen for a delicious treat made with only two ingredients.

Growing up in the Pacific Northwest was amazing and full of adventure. I remember riding my bike down big hills, finding frogs in the creek, going blackberry picking at my grandparents, road trips with the family, baking strawberry pies, hiking the mountains one day while dipping my toes in the ocean the next and enjoying an old fashioned root beer float on a hot day made with vanilla ice cream and A&W Root Beer.

The beach may be far from where I am raising my own children here in the Midwest but the memories are just as fantastic.  Running through the sprinkler, spending long days at the amusement park, exploring every corner of the city and just like my own childhood, enjoying some A&W Root Beer. My root beer got fun twist today with these Root Beer Float Popsicles. Easy to make, creamy and refreshing on a hot day!

Root Beer Float Popsicles

Root Beer Float Popsicles are sweet with a strong note of delicious vanilla that lingers in your mouth. The taste is timeless and may just bring back some forgotten childhood memories.

Tips & Tricks

Let the ice cream sit out for 5 minutes or until it gets soft and slightly melted before placing into popsicle molds. This will make it easier to fill each mold and also allows that A&W Root Beer to mix in a bit to create a creamy popsicle.

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Root Beer Float Popsicles

Root Beer Float Popsicles are made with A&W® Root Beer and vanilla ice cream packed into popsicle molds and frozen for a delicious treat made with only two ingredients. 
Author Amber

Ingredients

  • 15 ounces A&W® Root Beer
  • 1 cup vanilla ice cream

Instructions

  • Let the vanilla ice cream sit out for 5 minutes or until it becomes slightly melted. 
  • Fill each mold a third to half full of ice cream. 
  • Fill each mold with A&W Root Beer. Since the root beer will foam, let it sit for a minute until that foam goes down and fill some more until you have liquid to the top of each mold. 
  • Put the popsicle mold lid on and insert popsicle sticks. 
  • Let freeze overnight and serve. You can run the mold under lukewarm water for a minute to release the popsicles from the mold easier. 

Notes

Ingredient amounts may me different dependent on your popsicle molds. 

Is A&W Root Beer part of your childhood memories? Let me know how in the comments below. 

 

Dragon Fruit Sorbet

This post is part of a social shopper marketing insight campaign with Pollinate Media Group® and Universal Pictures Home Entertainment, but all my opinions are my own. #pmedia #TrainYourDragonAtWalmart http://my-disclosur.es/OBsstV

Dragon Fruit Sorbet is a healthier dessert made with frozen raspberries, fresh dragon fruit, orange, lime and sugar that is vibrant and refreshing. This is the perfect dessert for a fun family night to watch the newly released How to Train Your Dragon 3. 

The kids are on their first week of summer break and to kick it off we celebrated with a movie and fun dessert. The entire family has been eager for the release of How to Train Your Dragon 3 so it was an obvious choice for our special movie night. To keep with the dragon theme, I thought creating a recipe from dragon fruit would be exciting for the kids. Both the movie and the dragon fruit dessert ended up being a hit! 

How to Train Your Dragon 3

No spoilers! 

Our favorite characters are on a mission to free all the captured dragons and Hiccup is determined to find The Hidden World. A place free from humans and safe for the dragons. On their journey, our favorite dragon, Toothless, finds a love interest with a new female dragon character named Light Fury. Toothless attempting a mating dance with help from Hiccup will have your whole family laughing out loud! The movie explores friendships, new love and learning when to let go. 

Walmart is the place to go to pick up the How To Train Your Dragon 3 Walmart Exclusive DVD Gift Set. The Walmart exclusive includes two Funko keychains of Toothless and Light Fury. Make sure to check out the fun How to Train Your Dragon apparel and toys on your Walmart shopping trip. We found a silky soft throw pillow featuring Hiccup and Toothless. My daughter also had to have the character toy Snotlout Jorgenson since he is one of the funniest characters on the series with the dragon Hookfang. 

Head to Walmart and purchase the new release of How to Train Your Dragon 3 Walmart Exclusive DVD Gift Set today!

Click HERE to find it at a Walmart near you. 

Dragon Fruit Sorbet

Dragon Fruit Sorbet is sweet and flavorful with a nice punch of lime to balance all the sweetness. This sorbet is smooth and colorful and you can taste all the natural fruit inside. Perfect for a warm day. 

Dragon Fruit

Dragon fruit comes from a flowering cactus species. You can find two common species of this tropical fruit in the grocery. You may find white flesh with pink skin or pink flesh with pink skin. The pink flesh with pink skin is what I used for the recipe today and it is usually labeled as a Red Dragon Fruit.  I love to use the pink fleshed dragon fruit because the color is so vibrant and beautiful. The white can also be used for this recipe and the color of your sorbet with will be a light pink.

Taste

Dragon fruit is sweet and mild. Tastes much like a kiwi but with a more subtle flavor. This fruit is delicious on its own or in a recipe. 

Nutrition

Dragon fruit is a low calorie fruit that is rich in antioxidants. Great addition to a healthy diet. 

How to Prep

Preparing the dragon to eat is simple. Just slice down the middle lengthwise and scoop out the inside flesh using a spoon. You can either dice and freeze the fruit or eat it as is. Try adding it to a fruit salad for an interesting twist. 

What is Sorbet?

Sorbet is a frozen fruit puree made with a sweetener.  Sorbet can easily be made without an ice cream maker. Just blend some frozen fruit, sugar and juice. Then, add it to a 1.5 quart insulated ice cream tub to store and freeze. The sugar to liquid ratio is how you get that great sorbet texture so any fruit can be used for sorbet. 

Icy Sorbet?

Left the sorbet in the freezer for a few weeks and it formed some ice? Don’t toss it! This mixture creates the perfect smoothie. Just add the sorbet to a blender with a banana and some water. Blend until smooth and serve. 

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Dragon Fruit Sorbet

Dragon Fruit Sorbet is a healthier dessert made with frozen raspberries, fresh dragon fruit, orange, lime and sugar that is vibrant and refreshing.
Course Dessert
Keyword dragon fruit, sorbet
Servings 6 servings
Author Amber

Ingredients

  • 3 dragon fruit fresh
  • 6 ounces raspberries frozen
  • 2 limes juiced
  • 1 orange juiced
  • 1 cup sugar

Instructions

  • Juice the lime and orange.  Slice the dragon fruit and use a spoon to remove the flesh from the outside. 
  • Add ingredients to a blender or food processor. 
  • Blend until smooth. 
  • Place into a 1.5 quart ice cream container. 
  • Freeze for 2 hours+. Remove from freezer to thaw out 10 minutes before scooping. 

Notes

Sugar is what helps the sorbet keep its texture and from not turning into a giant pink ice cube. However, if you are consuming this sorbet immediately (within 2 hours of freezing), there is no need to add sugar so you can have an even healthier dessert by making more of a granita type dessert. **Images are without any added sugar. 

What is your favorite character from How to Train Your Dragon? Let me know in the comments below. Also, let me know how you are kicking off this summer vacation! 

 

 

Confetti Cupcakes

Confetti Cupcakes are a simple cupcake made from white cake mix, confetti sprinkles and a light whipped cream frosting. 

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A few weeks ago, I made a Unicorn Poke Cake for my daughters birthday with a delicious whipped cream frosting. We wanted to use the same frosting for another celebration so these Confetti Cupcakes were born. These are perfect for a celebration of any kind with the simple cake base, light and airy frosting and just a pinch of color with the fun sprinkles. 

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Confetti Cupcakes

Confetti Cupcakes begin with a fluffy white cake that is a real crowd pleaser with the simplicity and subtle taste. A whipped cream frosting is added on top. This frosting is light and not overly sweet like most buttercream frosting. 

Whipped Cream Frosting

It is important to make the frosting stable since it is piped on top of cupcakes today. The frosting needs to hold its shape but still have that nice airy texture. Start with placing the beaters and mixing into freezer. This helps keep the whipped cream at the perfect temperature to create the frosting by bringing it that medium peak. Next, Make sure the gelatin has completely dissolved in hot water before adding to the frosting. The gelatin is what helps stabilize the frosting to hold its shape after decoration. 

The Peak

What is a soft, medium and stiff peak? Whipping a soft, medium or stiff peak is a term used when beating egg whites or heavy whipping cream.  Bringing the egg whites to a soft peak before adding to the cake mix will result in a fluffier cupcake. To make a whipped cream, the heavy whipping cream must be beat to at least a soft peak but to hold its form for a whipped cream, a stiff peak is needed. 

  • Soft: When the beaters are pulled up, the peak will flop over. This is where you want your egg whites. 
  • Medium: When the beaters are pulled up, the peak will have a nice curl. 
  • Stiff: When the beaters are pulled up, the peak will be straight and hold shape. This is ideal for the frosting. 

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Confetti Cupcakes

Confetti Cupcakes are a simple cupcake made from white cake mix, confetti sprinkles and a light whipped cream frosting. 
Course Dessert
Keyword Birthday, cupcakes, dessert
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings 24 Cupcakes
Author Amber

Ingredients

Confetti Cupcakes

  • 1 box white cake mix
  • 3 egg whites large
  • 1 cup whole milk
  • 1/2 cup unsalted butter softened
  • 1/4 cup confetti sprinkles

Whipped Cream Frosting

  • 1 cup confectioners sugar
  • 3 cups heavy whipping cream
  • 1 Tablespoon unflavored gelatin powder
  • 6 Tablespoons hot water
  • confetti sprinkles decoration

Instructions

Confetti Cupcakes

  • Heat oven to 350 degrees. 
  • In a mixing bowl, beat softened butter until creamy. Add cake mix and the milk. Beat until ingredients are thoroughly mixed. 
  • In a separate bowl, beat egg whites to a soft peak. This takes about 3-5 minutes. Add the egg whites to cake mix and fold in with 1/4 cup of sprinkles. 
  • Place cupcakes liners into muffin pan and fill each 3/4 full of cake mix. 
  • Bake for 15-17 minutes and let cool before frosting. 

Whipped Cream Frosting

  • Place mixing bowl and beaters in freezer at least 30 minutes to chill before beginning frosting. 
  • In the chilled bowl, use the chilled beaters to beat the confectioners sugar and heavy whipping cream to a medium to stiff peak. This should take about 5 minutes
  • In a small ramekin, let the gelatin dissolve into the hot water completely before adding it to the frosting.  Beat again so the gelatin is thoroughly mixed with the whipped cream. 
  • Place into a pastry bag with large tip and frost each cupcake followed by placing sprinkles over top. 
  • Place cupcakes into fridge and remove 5-10 minutes before serving. 

 

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Unicorn Poke Cake

Unicorn Poke Cake is a fun rainbow cake made from a box cake mix, vanilla pudding and a whipped cream frosting topped with colorful sprinkles that makes my inner unicorn completely delighted! 

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My daughter requested something a little different this year for her Birthday! She wanted something with pink and rainbows, sprinkles galore and whipped cream so we created this delicious cake that is totally girly and so simple. Works perfect for a unicorn themed Birthday party. Plus,  you don’t need any sort of cake decorating skill to nail it!

Also try these Cake Batter Rice Krispie Wands from Leggings ‘N’ Lattes for the ultimate girly party treats. 

You may remember that Chocolate Poke Cake from a few weeks back and this poke cake is the same idea. Start with a yummy cake baked in a 9 x 13  inch pan, then poke holes in it using the back of a wooden spoon. Top that with a layer of pudding and then comes the frosting. 

Unicorn Poke Cake

My favorite part of this Unicorn Poke Cake are the vibrant colors inside! Aren’t they just beautiful? You can use any color combination you want. My daughter picked yellow, pink, purple and blue and it turned out really nice. 

Whipped Cream Frosting

My daughter isn’t a huge fan of traditional buttercream frosting. This Whipped Cream Frosting was just right since she is a whipped cream kind of girl and it adds a really light, fluffy layer that works really well with this dessert. A great whipped cream takes just a little patience to beat the heavy cream until it sets up to that perfect consistency. Add some gelatin to the mix for a more stable topping! 

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Unicorn Poke Cake

Unicorn Poke Cake is a fun rainbow cake made from a box cake mix, vanilla pudding and a whipped cream frosting topped with colorful sprinkles that makes my inner unicorn completely delighted! 
Course Dessert
Keyword dessert, Party, Unicorn
Prep Time 10 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 40 minutes
Servings 12 servings
Author Amber

Ingredients

Rainbow Cake

  • 1 box white cake mix
  • 3 eggs
  • 1/2 cup unsalted butter softened
  • 1 cup whole milk
  • food dye pink, purple, yellow, blue
  • non-stick cooking spray

Vanilla Pudding

  • 5.1 ounce vanilla pudding instant
  • 3 cups whole milk

Whipped Cream Frosting

  • 1 cup confectioners sugar
  • 3 cups heavy whipping cream
  • 1 Tablespoon unflavored gelatin
  • 6 Tablespoons hot water

Garnish

  • rainbow sprinkles

Instructions

Unicorn Poke Cake

  • Heat oven to 350 degrees. 
  • Use a hand or stand mixer to beat the softened butter until creamy. Add the remaining cake ingredients (milk, cake mix and eggs) and lightly beat until you have a nice, consistent batter. 
  • Place the batter into four bowls (or a bowl for each color you are using). Add food dye to each bowl and stir until color is consistent. 
  • Spray the 13 x 9 inch pan with non-stick spray and spoon the batters into it switching colors between each spoonful. Take the spoon and smooth out the top when finished. 
  • Bake for 28- 30 minutes. 
  • Remove from oven and let cool. 
  • Once cooled, use the bottom of a wooden spoon to gently poke holes throughout the cake. 
  • Make your pudding. Add a box of pudding powder to cold milk and stir until it begin to set up. Immediately pour the pudding over cake. Smooth out the top. 
  • Set the cake in fridge for at least 30 minutes to chill. 

Whipped Cream Frosting

  • As the cake is chilling, place the beaters and a mixing bowl into freezer. 
  • Once the beaters and bowl are chilled, assemble the hand or stand mixer and start the frosting. Beat the heavy whipping cream and confectioners sugar for 3-5 minutes. You want a stiff peak to form where when you lift the beaters, the frosting will stand straight up with a slight curl. 
  • In a small bowl, add 6 Tablespoons hot water and 1 Tablespoon unflavored gelatin. Mix together until dissolved. Add the mixture to the whipped cream frosting and beat again. 

Finishing Touch

  • Frost the cake with the whipped cream frosting and smooth the top. 
  • Add sprinkles! Refrigerate until serving. 

I hope this cake gets the unicorn inside you super excited! Let me know in the comments below about the gathering you will be mixing this cake up for! 

Chocolate Poke Cake

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Chocolate Poke Cake is a delicious dessert made with a simple box cake mix, pudding, chocolate syrup, chocolate chips and a chocolate whipped cream frosting. 

I know I have been posting A LOT of desserts lately but I cannot help it. Spring is here, Easter is coming and we are planning so many warmer weather activities already like grill outs and gatherings. This Chocolate Poke Cake is perfect to make for all these events and also a big hit. 

What is a “poke” cake? 

A poke cake is typically a box cake mix baked in a 13 x 9 inch pan. Once cooled, you poke holes in the cake using the back of a wooden spoon. Whip up a batch of pudding or jello, then pour that over the top of the cake. Let cool and set up and then do a layer of frosting. Voilà. You just made a yourself a truly delicious cake. This chocolate version is so decadent and moist that any chocolate lover will be in love. 

Chocolate Poke Cake

Chocolate Poke Cake is so super chocolatey (that’s a word, right?) with multiple layers of chocolate goodness. My favorite layer is the light whipped cream frosting. Although, still made with chocolate, this frosting layer makes the entire dessert a fluffier and airy. 

How to make the chocolate whipped cream frosting

It only takes 3 ingredients to make this luscious frosting : heavy whipping cream, cocoa powder and confectioners sugar. Before beginning, place the beaters and mixing bowl into the freezer to get nice and cool. Once cooled, remove from freezer and put together your hand or stand mixer with the chilled beaters. Combine all your ingredients into the cold bowl and beat fro 3-5 minutes. The frosting is done when you reach that firm peak where the frosting will stand straight up with a slight curl when the beaters are lifted. 

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Chocolate Poke Cake

Chocolate Poke Cake is a delicious dessert made with a simple box cake mix, pudding, chocolate syrup, chocolate chips and a chocolate whipped cream frosting. 
Course Dessert
Cuisine American
Keyword chocolate
Servings 12 servings
Author Amber

Ingredients

Chocolate Cake

  • 1 box chocolate cake mix
  • 3 eggs
  • 1 cup whole milk
  • 1/2 cup unsalted butter softened

Chocolate Pudding

  • 3.9 ounce chocolate pudding powder
  • 2 cups cold whole milk

Chocolate Whipped Cream Frosting

  • 2 cups heavy whipping cream
  • 1/4 cup cocoa powder
  • 1/2 cup confectioners sugar

Garnish

  • 1 cup mini chocolate chips
  • chocolate syrup

Instructions

Chocolate Cake

  • Heat oven to 350 degrees. 
  • Use a hand or stand mixer to beat the softened butter until creamy. Add the remaining cake ingredients (milk, cake mix and eggs) and lightly beat until you have a nice, consistent batter. 
  • Spray the 13 x 9 inch pan with non-stick spray and pour batter into it. 
  • Bake for 28- 30 minutes. 
  • Remove from oven and let cool. 
  • Once cooled,  use the bottom of a wooden spoon to gently poke holes throughout the cake. 
  • Make your pudding. Add a box of chocolate pudding powder to cold milk and stir until it begin to set up. Immediately pour the pudding over cake. Smooth out the top. 
  • Set the cake in fridge for at least 30 minutes to chill. 

Chocolate Whipped Cream Frosting

  • As the cake is chilling, place the beaters and a mixing bowl into freezer. 
  • Once the beaters and bowl are chilled, assemble the hand or stand mixer and start the frosting. Beat the heavy whipping cream, cocoa powder and confectioners sugar for 3-5 minutes. You want a stiff peak to form where when you lift the beaters, the frosting will stand straight up with a slight curl. 

Finishing Touch

  • Frost the cake. 
  • Decorate the top with chocolate syrup and mini chocolate chips. 
  • Cut into 12 portions and serve. Note that you can get more portions out of this to serve more people. 

Notes

You can follow the instructions on your cake box to make the chocolate cake batter if you prefer. 

A family gathering? A birthday party? A pot luck at work? What will you be bringing this decadent Chocolate Poke Cake dessert to this season? Let me know in the comments below.