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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.

Serving of Chocolate Pudding Cake

Serving of Chocolate Poke Cake

CHOCOLATE POKE CAKE

1122

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).

Poke holes in cake with wooden spoon

Poke holes in cake with wooden spoon

Cake ready for pudding mixture

Cake ready for pudding mixture

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.

Pouring Pudding Mixture onto cake

Pouring Pudding Mixture onto cake

Chill at least 1 hour. Store cake in refrigerator. Cover with plastic wrap.

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