Chocolate Poke and Pour Cake

Most Poke and Pour cakes use boxed cake mix, jello, or pudding. While I use jello from time to time, I don't like the taste or the ingredients found in commercial cake mixes and instant pudding. This recipe takes no more time than using boxed mixes and the taste is incomparable. The cake is incredibly moist with a dense chocolate taste. This is a one bowl cake batter which makes preparation easy.

Serves 12

Cake
2 cups sugar
1 3/4 cups flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1 1/2 tsp baking powder
2 eggs
1/2 cup(1 stick) butter melted
1 cup buttermilk
2 tsp vanilla
1 cup boiling water

Glaze
1 cup sugar
1/4 cup unsweetened cocoa powder
1/2 cup(1 stick) butter, divided
1/4 cup milk
1 tsp vanilla

Chocolate Shavings(from a good quality milk chocolate bar)for the cake garnish

Preheat the oven to 350. Spray a 9x13 oblong baking pan with baking spray. In a large mixing bowl with and electric mixer on low, blend together the sugar, flour, cocoa, baking soda and powder. With the mixer running add the eggs one at a time. Then add the buttermilk, melted butter, vanilla and finish with the boiling water. If the batter appears too thin, not to worry, it will set up just fine during the baking process. Pour the batter into the baking pan and bake for 40-45 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for 10 minutes. Meanwhile place the sugar, cocoa, 1/4 cup butter,and milk into a saucepan. Bring to a boil for 1 minute. Pour the mixture into a clean bowl and let cool for 5 minutes. Add the vanilla and beat the glaze on medium/high for 3 minutes. Add the remaining butter, during the beating process, a bit at a time until incorporated. Using the handle of a wooden spoon, poke large holes in the top of the cake. Pour the glaze over the top, allowing the glaze to sink into the holes. Allow the cake to cool completely. Sprinkle the top with the chocolate shavings. Serve