Chocolate Pudding Poke Cake
Recipe from Betty Crocker

This great all-family ooey-gooey recipe can also be used for casual entertaining.


Chocolate Pudding Poke Cake

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Servings: 12 servings
Prep Time: 10 mins
Total Time: 3 hrs 50 mins
Related Categories: Cake, Chocolate Cake, Chocolate Cake
 
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Ingredients
  • 1  box
    Betty Crocker® SuperMoist® chocolate fudge cake mix
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    Water, vegetable oil and eggs called for on cake mix box
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  • 1  box
    milk chocolate instant pudding and pie filling mix (4-serving size)
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  • 2   cups
    cold milk
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Directions
1.
Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan).
2.
Make and cool cake as directed on box for 13x9-inch pan.
3.
Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with wire whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.

Tip:
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for 13x9-inch pan.
Nutrition information
Calories 330 (Calories from Fat 130); Total Fat 14g (Saturated Fat 3 1/2g, Trans Fat 1/2g); Cholesterol 55mg; Sodium 490mg; Total Carbohydrate 44g (Dietary Fiber 1g, Sugars 29g); Protein 5g. Daily Values: Vitamin A 4%; Vitamin C 0%; Calcium 10%; Iron 8%. Exchanges: 1 1/2 Starch; 1 1/2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat. Carbohydrate Choices: 3. Percent Daily Values are based on a 2,000 calorie diet
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