Cherry Chocolate Chip Poke Cake

Ingredients:

For the Cake:

• 1 box chocolate cake mix (plus ingredients listed on the box)

• 1 can (21 oz) cherry pie filling

• 1 can (14 oz) sweetened condensed milk

For the Cherry Cream Layer:

• 1 cup heavy whipping cream

• ½ cup powdered sugar

• 1 tsp vanilla extract

• ½ cup cherry juice (from pie filling or maraschino cherries)

• A few drops red food coloring (optional for vibrant pink color)

Toppings:

• Fresh cherries (with stems for presentation)

• Chocolate chips (semi-sweet or dark)

• Cherry whipped cream (reserved from above)

Instructions:

1. Bake the Cake:
   Prepare the chocolate cake in a 9×13-inch pan as per box instructions. Let it cool for 10 minutes.

2. Poke and Fill:
   Use the handle of a wooden spoon to poke holes across the cake. Pour sweetened condensed milk evenly over the warm cake, followed by spoonfuls of cherry pie filling. Let it cool completely.

3. Cherry Whipped Cream:
   Beat the whipping cream until soft peaks form. Add powdered sugar, vanilla, cherry juice, and optional food coloring. Beat to stiff peaks.

4. Frost:
   Spread the cherry whipped cream evenly over the cooled cake.

5. Decorate:
   Garnish with fresh cherries, chocolate chips, and piped whipped cream swirls.

6. Chill:
   Refrigerate for at least 1 hour before serving for best flavor and texture.