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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 24 |
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This is the popular poke cake, but you use pudding instead of jello. The pudding forms a soft icing, too. Really good! Ingredients:
1 (18 ounce) package yellow cake mix |
1 1/4 cups water |
1/2 cup butter |
3 eggs |
2 (3 1/2 ounce) packages chocolate instant pudding |
1 cup confectioners' sugar |
4 cups cold milk |
Directions:
1. Prepare and bake cake as package directs in a 9x13 pan. (NOTE: Different cake mixes may require different ingredients than mine.) Remove from oven.
2. Poke holes at once through the cake with a round handle of a wooden spoon. Holes should be in 1 intervals.
3. 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.
4. Before the pudding thickens, pour about half evenly over the warm cake and into the holes.
5. 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.
6. 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.
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