Chocolate Pudding Poke Cake Recipes

Steps:

• Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
• Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan).
• Make, bake 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 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.

Steps:

• Heat oven to 350ºF.
• Beat first 3 ingredients with mixer until blended. Pour into 13x9-inch pan sprayed with cooking spray. Bake 35 min. or until toothpick inserted in center comes out clean. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
• Beat pudding mixes and milk in large bowl with whisk 2 min.; pour half into holes in warm cake. Let remaining pudding stand until slightly thickened. Spread over top of cake.
• Refrigerate 1 hour.

Steps:

• 1. Preheat oven to 350 deg. Beat first 3 ingredients with mixer until blended. Pour into 13x9-inch pan sprayed with cooking spray. Bake 35 min. or until toothpick inserted in center comes out clean. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon. Beat pudding mixes and milk in large bowl with whisk 2 min.; pour half into holes in warm cake. Let remaining pudding stand until slightly thickened. Spread over top of cake. Refrigerate 1 hour.

Steps:

• Preheat oven to 350 degrees, spray 9x13 with nonstick cooking spray.
• Prepare cake as directed on cake mix box, mixing together cake mix, vegetable oil, eggs, and water.
• After cake is baked, using the handle of a wooden spoon, or a straw poke holes into top of cake.
• To prepare pudding, follow directions on box, or mix 2 cups of cold milk with instant pudding mix.
• Pour pudding over cake and into holes. Move around 9x13 and tap on counter to help pudding soak into the holes.
• For frosting, beat together cream cheese, butter, milk, and vanilla and cocoa.
• Add in powdered sugar slowly until reaching desired consistency.
• Frost cake and enjoy! Some pudding and frosting might mix, but that's what makes this chocolate cake so glorious!