Our missions conference is in full swing. We have had three meetings….and still have tonight and tomorrow night! And, yes, it has been wonderful already. Great preaching. Good encouragement. Sweet fellowship…and lots of food! Everything has been such a blessing – and a bit busy. Or busier than normal, and I considered not posting this morning. I should have prepared a post yesterday (procrastination) but did not. I told myself that I did not have enough time to post anything “just right” (perfectionism). But I really did want to post…and so I waffled (indecision). And there they were….the three largest time wasters: procrastination, perfectionism, and indecision. And three of the enemy’s best tools for making us ineffective.
One of the three – and, much like today, sometimes all three – seem to trip me up repeatedly. He has no new tricks but he is very clever. Or, perhaps, I am just super dense. Nevertheless, I’m determined to “stay in the fight” against my enemy:)
That said, today’s post is short, simple and well, quite literally, sweet! A recipe for you. A recipe I recently discovered while looking for something to add to the missionaries’ dinner tonight. I often make Death by Chocolate trifle because it serves a crowd well. Then I found this Death by Chocolate poke cake. You can find the original link on my Pinterest board – but let me include it here as well. You will probably want to make it tonight!!:)
INGREDIENTS
FOR THE CAKE:
- 1 pkg. (15.25 oz.) dark chocolate cake mix
- Ingredients listed on the box to make the cake
- 1 box (3.56 oz.) instant Hershey’s Special Dark Chocolate Pudding mix
- 4 cups milk, divided
- 1 jar (12.8 oz.) Hershey’s Special Dark Chocolate topping
FOR THE TOPPING:
- 1 box (3.56 oz.) instant Hershey’s Special Dark Chocolate Pudding mix
- 1 container (8 oz.) frozen whipped topping, thawed
- 1 Giant (6.8 oz.) Hershey Dark Chocolate candy bar, chopped
INSTRUCTIONS
- Bake the cake according to package directions using a 9×13-in. baking pan.
- Mix the pudding mix with 2 cups of milk in a medium bowl. Poke holes in the hot cake with the round end of a wooden spoon and slowly pour this mixture over the cake, trying to fill the holes.
- Microwave the chocolate topping (with the lid off) for about 45 seconds or until it pours easily. Pour evenly over the top of the cake. Let the cake cool completely.
- In a medium bowl, combine the second pudding mix with the additional 2 cups of milk. Carefully fold in the whipped topping. Spread the mixture evenly over the top of the cake. Sprinkle the chopped candy bar over the top.
- Refrigerate for at least 4 hours. Store the cake (covered) in the refrigerator.
