Chocolate Pudding Poke Cake

Chocolate Pudding Poke Cake

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

Prep Time

10

Minutes

Total Time

3:50

Hrs:Mins

Makes

12

servings

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.
Makes 12 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 290
    • (Calories from Fat 110),
  • Total Fat 13g
    • (Saturated Fat 3g,
    • Trans Fat 0g),
  • Cholesterol 55mg;
  • Sodium 470mg;
  • Total Carbohydrate 38g
    • (Dietary Fiber 1g,
    • Sugars 22g),
  • Protein 4g;
Percent Daily Value*:
    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.