Neapolitan Poke Cake
- FOR THE CAKE:
- 16-1/2 ounces, weight Strawberry Supreme Cake Mix
- 1 cup Milk
- 3 Eggs
- 1/3 cups Vegetable Oil
- FOR THE CHOCOLATE PUDDING:
- 1 cup Milk
- 4 ounces, weight Chocolate Pudding
- FOR THE FROSTING:
- 2 teaspoons Vanilla
- 8 ounces, weight Extra Creamy Whipped Cream
- 6 Strawberries, Chopped, For Topping
- 1/4 cups Chocolate Syrup, For Drizzling
- Beat cake mix, milk, eggs and vegetable oil in a bowl at medium speed until well combined.
- Grease a 13x9 pan and add cake mix. Bake at 350u0b0F for 25 minutes. Take cake out and let cool.
- Once the cake has cooled down a bit, it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
- For the chocolate pudding, with an electric mixer, blend milk and chocolate pudding mix until completely blended, around 3 minutes. Pour pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks. Refrigerate to let the pudding set for around 2-3 hours.
- Just before serving, prepare the frosting. Add vanilla to whipped cream and stir to combine. Spread whipped cream all over the top of the cake. Top with chopped strawberries and chocolate syrup. Enjoy!
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Taken from tastykitchen.com/recipes/desserts/neapolitan-poke-cake/ (may not work)