Chocolate Pudding Poke Cake

By Addie

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

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

Preparation

Step 1

Heat oven to 350 degrees F (325 degrees F for dark or nonstick pan).

Make and cool cake as directed on box for 13x9-inch pan.

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.


To make this cake more special, top with whipped cream and chopped toasted nuts or a scoop of fudge swirl ice cream.

You can use chocolate fudge instead of chocolate pudding.