Chocolate Pudding Poke Cake

By Hklbrries

Ingredients

• 1 package (2 layer size) white cake mix
• 2 egg whites
• 4 cups cold fat-free milk
• 2 packages (4 serving size each) Jello Chocolate Flavor Fat-Free Sugar-Free Instant Reduced Calorie Pudding and Pie Fillling

Details

Servings 24
Adapted from thatsmyhome.com

Preparation

Step 1

Prepare and bake cake mix as directed on package for 13-by-9-inch baking pan using 2 egg whites and 1 1/3 cups water. Remove from oven.

Immediately poke holes down through cake to pan with round handle of wooden spoon. (Or poke holes with a plastic drinking straw, using turning motion to make large holes). Holes should be at 1-inch intervals.

Pour milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Quickly pour about 1/2 of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand to thicken slightly. Spoon over top of cake, swirling to "frost" cake.

Refrigerate at least 1 hour or until ready to serve. Store cake in refrigerator.