Water, vegetable oil and eggs called for on cake mix box
1
box (4-serving size) chocolate fudge instant pudding and pie filling mix
2
cups cold milk
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Steps
1
Heat oven to 350°F (325°F for dark or nonstick pan).
2
Make and bake cake as directed on box for 13x9-inch pan. Cool in pan on cooling rack 5 minutes.
3
With handle of wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to bottom of cake, every 1/2 inch; wiping spoon handle occasionally to reduce sticking.
4
In medium bowl, beat pudding mix and milk with whisk about 2 minutes, or until thick. Pour pudding over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.
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To make this easy chocolate poke cake more special, top or serve with whipped cream and chopped toasted nuts or a scoop of fudge swirl ice cream.
In a poke cake, after baking, holes are poked and a variety of fillings poured over the top, such as gelatin, sweetened condensed milk, fruit puree or pudding. Poke cakes also can be topped with your favorite topping before serving.
The key to a good poke cake is to rap the baking dish on counter several times to help the pudding fill the holes completely.
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