Pudding Poke Cake
- CAKE
- 1 (18 ounce) package yellow cake mix
- 1 1/4 cups water
- 1/2 cup butter
- 3 eggs
- PUDDING
- 2 (3 1/2 ounce) packages chocolate instant pudding
- 1 cup confectioners' sugar
- 4 cups cold milk
- Prepare and bake cake as package directs in a 9x13 pan. (NOTE: Different cake mixes may require different ingredients than mine.) Remove from oven.
- Poke holes at once through the cake with a round handle of a wooden spoon. Holes should be in 1" intervals.
- After the holes are made, combine the sugar and pudding mix in a large bowl. Gradully stir in the milk. Beat at low speed for 1 minute.
- Before the pudding thickens, pour about half evenly over the warm cake and into the holes.
- Allow the remaining pudding to thicken slightly; then spoon over the top, swirling to frost the cake. Chill at least 1 hour. Store in refrigerator.
- TIP: You can use different flavors of pudding and cake for different flavors. Try adding 1/2 C peanut butter to the chocolate pudding for a Peanut Butter Poke Cake.
cake, yellow cake, water, butter, eggs, chocolate instant pudding, sugar, cold milk
Taken from www.food.com/recipe/pudding-poke-cake-232165 (may not work)