Chocolate Poke Cake with Fudge Sauce

Ingredients
For the Chocolate Velvet Cake1 cup sifted all purpose flour
1¼ cups sifted cake flour
½ cup cocoa
½ teaspoon baking soda
1½ tsp baking powder
1 teaspoon salt
1½ cups sugar
⅔ cup vegetable oil
⅓ cup vegetable shortening at room temperature
3 tablespoons good quality vanilla extract (if you want pure white use clear vanilla extract)
3 large eggs
1½ cups buttermilk
For the Chocolate Fudge Sauce2 cups white sugar
¾ cup sifted cocoa
pinch salt
½ cup corn syrup
¾ cup melted butter
1¼ cups undiluted evaporated milk (no water added) (not sweetened condensed milk)
1 tsp vanilla extract
For the Vanilla Whipped Cream2 cups whipping cream.
4 rounded tbsp icing sugar (powdered sugar)
1 tsp vanilla extract
½ cup chopped chocolate bar ( for garnish, optional)

Instructions
To prepare the Chocolate Velvet CakeSift together both flours, cocoa, baking soda, baking powder, salt and sugar. Set aside.
Grease and flour a 9x13 inch baking pan.
In the bowl of an electric mixer beat together the vegetable oil, shortening and vanilla. Beat well at high speed with whisk attachment until light and fluffy
Beat the eggs in one at a time.
Fold in the dry ingredients alternately with the buttermilk.
I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the prepared 9x13 inch baking pan.
Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pan.
For the Chocolate Fudge Sauce
You will need only about half of this recipe but the remainder can be stored in the fridge in a sealed container fro a couple of weeks to be enjoyed on ice cream sundaes or to use on a second cake later.
In a medium sized saucepan, stir all of the ingredients together.
Bring to a very gentle boil, stirring occasionally.
Simmer for five minutes. Watch it very closely, it can foam up and boil over if the heat is too high or the pot too small. This is not a recipe to walk away from.
Remove from the heat and let cool to room temperature.
Store in an airtight container in the fridge for up to 2 weeks.
To make the Vanilla Whipped Cream
beat the cream, icing sugar and vanilla together at high speed with an electric mixer until stiff peaks form.
To put the cake together
Using the round handle of a wooden spoon, poke holes into the cake, stopping about a half inch from the bottom of the pan. These holes should be about ¾ of an inch apart.
Pour 1½ cups of the chilled fudge sauce evenly over the cake. Frost immediately with the vanilla whipped cream and garnish with about ½ cup chopped chocolate bar if you like.
Notes
Source recipes -Here-