RED VELVET POKE CAKE
- 1 box red velvet cake
- ingredients needed to make cake (eggs, oil, & water)
- 2 (3.4 oz.) boxes instant Cheesecake-flavored pudding
- 4 cups milk
- 1 (8 oz.) tub Cool Whip, thawed
- 4 oz cream cheese ( 1/2 of 8-oz pkg.) (softened)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 1/2 cup chopped nuts, optional
- 1/2 cup coconut, optional
Adapted from incindyskitchen.blogspot.com
Preheat oven to 350ºF. Prepare cake batter as directed on package. Pour into 13x9-inch baking pan.
Bake 35 to 40 min. or until wooden toothpick inserted in center comes out clean. Remove from oven. Let cool for a few minutes. Then, with a wooden spoon handle, large fork or skewer poke holes in the warm cake at 1/2-inch intervals. Be sure to poke right down to the bottom of the cake. You want holes big enough so that the pudding has plenty of room to get to the bottom.
In a medium bowl, prepare instant pudding with milk, whisking until all the lumps are gone. Pour pudding over cake. Making sure to get right into the holes as much pudding as possible. Cover and put in the refrigerator to set for about 2 hours.
BEAT cool whip, cream cheese, powdered sugar, and vanilla in large bowl with electric mixer until well blended. Spread onto cake. Sprinkle with nuts and coconut if desired. Store leftovers in refrigerator.