Here’s a blast from the past…chocolate poke cake.  The recipe can be altered to any cake and pudding flavor. Get creative with your favorite flavors.  I remember when Poke cakes became popular in the ’70s.  Easy, kid and adult-friendly, and a walk down memory lane.

CHOCOLATE POKE CAKE

1 package (2 layer) cake mix, any flavor
2 packages (4 serving size) Jello Instant Pudding, any flavor
1 cup confectioner’s sugar
4 cups cold milk

• Prepare cake mix as directed on package baking in a 13×9″ cake pan.
• Remove from oven.
• Poke holes quickly down through cake with round handle of wooden spoon at 1″ intervals (or use plastic straw).

• Only after poking holes, combine pudding mix with sugar in a large bowl. Gradually stir in milk. Then beat at low-speed of electric mixer for not more than 1 minute (do not overbeat).
• Quickly, before pudding thickens, pour about one-half of the thin pudding evenly over the warm cake and into the holes to make the stripes.

• Allow remaining pudding to thicken slightly; then spoon over the top, swirling it to frost the cake.
• Chill at least 1 hour. Store cake in refrigerator. Cover with plastic wrap.