Cherry Poke Cake
A fluffy pink cake with whipped cream and cherries, easy to prepare and deliciously fruity.
Ingredients
- Vanilla cake mix from Foster Clark’s
- 270ml milk
- 80ml vegetable oil
- 3 large egg whites
- 1 tsp almond essence from Foster Clark’s
- 1 tsp red food colour from Foster Clark’s
- 200g mini chocolate chips
- 1 Tbsp all-purpose flour
- 10 -12 Maraschino cherries, chopped, plus more for garnish
- 1 can sweetened condensed milk
For the topping:
- 2 sachets whipped topping mix from Foster Clark’s
- 230ml cold milk
- 3 Tbsp chocolate sauce
Instructions
- In a large bowl, beat the cake mix, milk, vegetable oil, egg whites, almond essence, and food colour until well combined.
- In a small plastic bag, toss the mini chocolate chips with the flour to coat them – this helps prevent the chips from sinking in the batter.
- Gently fold in the chocolate chips and the chopped cherries into the cake batter.
- Pour the batter into your greased pan and bake at 180℃ for 25-30 minutes.
- Once baked, let the cake cool for about 30 minutes, then poke holes all over the top and pour condensed milk over it, allowing it to soak in.
- Before making the whipped cream, chill the mixing bowl and beaters in the freezer for a few minutes. Then, beat the whipped cream mix with cold milk on high speed for 4 minutes.
- Spread the whipped cream over the cooled cake and garnish with chocolate sauce and cherries.
Made With
