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

by 24  people


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Servings: 12
Prep Time: 10 mins
Total Time: 3 hrs 50 mins
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Ingredients
  • 1   box 
    Betty Crocker® SuperMoist® chocolate fudge cake mix
  •  
    Water, vegetable oil and eggs called for on cake mix box
  • 1   box 
    milk chocolate instant pudding and pie filling mix (4-serving size)
  • 2   cups 
    cold milk
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:

1.
High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for 13x9-inch pan.
Nutrition information
Per Serving: cal. (kcal) 330, Fat, total (g) 14, chol. (mg) 55, sat. fat (g) 4, carb. (g) 44, Trans fatty acid (g) 1, fiber (g) 1, sugar (g) 29, pro. (g) 5, vit. A (IU) 194, sodium (mg) 490, calcium (mg) 101, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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