Pudding Poke Cake

Chocolate Pudding Poke Cake

  • For one 9 × 13-inch pan:

    • 1 box yellow cake mix, plus the eggs, oil, and water its package requires

    • 2 small boxes chocolate instant pudding, each making four servings

    • 1 cup powdered sugar

    • 4 cups cold milk

    Directions

    1. Prepare and bake the yellow cake according to its package.

    2. While it’s still warm, poke deep holes roughly 1 inch apart with a wooden-spoon handle.

    3. In a bowl, combine the dry pudding mixes and powdered sugar.

    4. Gradually add the milk, then beat on low for no more than 1 minute. Keep it pourable.

    5. Immediately pour half the mixture over the cake, directing it into the holes.

    6. Let the remaining pudding thicken slightly, then spread it over the top.

    7. Refrigerate for at least 1 hour, until set. Keep refrigerated.

    That’s the vintage Stripe-It-Rich method: the sweetened pudding fills the holes and supplies the topping. No separate frosting or whipped topping. clickamericana.com