Chocolate Pudding Poke Cake

This great all-family ooey-gooey recipe can also be used for casual entertaining.

  • Prep Time 10 min
  • Total Time 3 hr 50 min
  • Servings 12

1
box Betty Crocker™ SuperMoist™ chocolate fudge cake mix
Water, vegetable oil and eggs called for on cake mix box
1
box (4-serving size) milk chocolate instant pudding and pie filling mix
2
cups cold milk

  • 1 Heat oven to 350°F (325°F for dark or nonstick pan).
  • 2 Make, bake and cool cake as directed on box for 13x9-inch pan.
  • 3 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.

Expert Tips

To make this cake more special, top with whipped cream and chopped toasted nuts or a scoop of fudge swirl ice cream.

You can use chocolate fudge instead of chocolate pudding.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
290
(
Calories from Fat
110),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
3g,
3%
Trans Fat
0g
0%
),
Cholesterol
55mg
55%;
Sodium
470mg
470%;
Total Carbohydrate
38g
38%
(Dietary Fiber
1g
1%
  Sugars
22g
22%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
10%;
Iron
8%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.