MAKES 12
Neat and portable, these luscious chocolate cakes are ready to take to the park, soccer field, or office, or any time you want a dessert to go. They are a winner, and the chocolate cake, topped with a creamy vanilla pudding and then a chocolate glaze, just may remind you of a cream-filled snack cake!
Nonstick cooking spray
½ cup boiling water
⅓ cup unsweetened cocoa powder
1 cup all-purpose flour
1 cup sugar
1 teaspoon baking powder
¾ teaspoon baking soda
⅛ teaspoon salt
1 large egg
2½ cups whole milk
⅓ cup canola or vegetable oil
1 teaspoon pure vanilla extract
1 (3.4-ounce) box vanilla instant pudding mix
CHOCOLATE GLAZE
4 tablespoons (½ stick) unsalted butter, cut into pieces
⅓ cup unsweetened cocoa powder
1 cup confectioners’ sugar
2½ tablespoons whole milk
½ teaspoon pure vanilla extract
Preheat the oven to 350ºF. Spray 12 (8-ounce) canning jars with nonstick cooking spray. Set the lids and rings aside.
In a small bowl, whisk together the boiling water and cocoa powder until smooth; set aside.
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Using a handheld mixer on low speed, beat in the egg, ½ cup of the milk, the oil, vanilla, and cocoa mixture. Scrape down the sides of the bowl well and beat for 2 minutes on medium speed. Spoon about ¼ cup of the batter into each prepared jar. Do not cover.
Arrange the jars in a shallow baking pan, leaving about 1 inch between the jars. Bake for 24 to 28 minutes, or until a wooden pick inserted into the center of the cakes comes out clean. (Do not overbake.) Place the baking pan with the jars in it on a wire rack and let the cakes cool completely.
Poke holes evenly over the baked cakes in the jars using a drinking straw.
In a medium bowl, whisk together the pudding mix and the remaining 2 cups of milk until the pudding is blended. Spoon about 2 tablespoons of the pudding over each cake. Seal each jar with its lid and ring and refrigerate the cakes for 1 hour.
MAKE THE CHOCOLATE GLAZE: In a small saucepan, melt the butter over low heat. Stir in the cocoa powder. Remove from the heat. Stir in the confectioners’ sugar until smooth. Add the milk and vanilla and stir until smooth. The glaze should be thin enough to drizzle off the tip of a spoon.
Spoon about 1 tablespoon of the Chocolate Glaze over the pudding in each jar. Gently, using the back of a spoon, spread the glaze to cover the pudding completely. Seal each jar again and refrigerate for at least 1 hour or up to overnight before serving.
VARIATIONS
Poke Cupcakes: Line muffin pans with paper liners. Prepare the batter as directed and spoon it into the prepared pan, filling each cup about halfway full. Bake 15 to 18 minutes, or until a wooden pick inserted into the center of the cakes comes out clean. Proceed as the recipe directs, poking the cakes with a drinking straw, topping with pudding, and spreading the pudding to the edge of the cupcakes. Top with the glaze, gently covering the pudding.
Individual Poke Cakes: Instead of canning jars, prepare the individual poke cakes in 8-ounce ovenproof ramekins. Spray the ramekins with nonstick cooking spray, then spoon in the batter, filling ramekins about halfway. Bake for 15 to 18 minutes, or until a wooden pick inserted into the center of the cakes comes out clean. Proceed as the recipe directs, poking the cakes with a drinking straw, topping with pudding, and spreading the pudding to the edge of the cakes. Top with the glaze, gently covering the pudding.
TIPS
Use caution when testing the cake for doneness or removing the pan of jars from the oven as the jars will be hot.
Pack the Poke ’n’ Tote Cakes in a cooler with ice packs to transport to a park or other outside event. Use ribbon or string to tie a plastic spoon to each jar.