Description
A delicious and easy chocolate pudding poke cake made with yellow cake mix and instant pudding.
Ingredients
Scale
- 15 ounces yellow cake mix
- 3 eggs
- 1/2 cup oil
- 1 cup water
- 6 ounces INSTANT vanilla or French vanilla pudding mix
- 4 cups milk
- 16 ounces chocolate frosting
Instructions
- Make the cake mix according to directions and bake in a well-greased 9 x 13-inch pan.
- When the cake is finished, while still warm, poke holes all over the cake at about 1-inch intervals using a wooden spoon handle or other similar size object.
- You want the holes to be fairly big so that the pudding has plenty of room to get down in there. Be sure to poke right down to the bottom of the cake.
- In a bowl, prepare the pudding. Whisk together the instant pudding mix with 4 cups of milk. Whisk for about a minute until most of the lumps are gone.
- Pour pudding over the cake, taking care to pour it right into the holes as much as possible. Spread it all out and using the back of the spoon, gently push the pudding down into the holes.
- Put the cake into the refrigerator to set and cool for about 2 hours.
- After the cake has cooled, remove the lid and foil covering from the tub of chocolate frosting. Put it in the microwave for about 10-15 seconds.
- Stir with a spoon. It should still be a little thick but pourable – not bubbly hot.
- Pour chocolate frosting on top of the pudding layer of cooled cake, spreading it evenly over the cake starting in the center then spreading it towards the sides.
- Allow to cool on the counter for a few minutes, then put into the refrigerator to fully cool and set up.
Notes
- This cake is best served chilled.
- Perfect for potlucks and gatherings!
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Bake and Chill
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg