Chocolate Pudding Poke Cake

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

Ingredients

1 pkg Betty Crocker* SuperMoist* Chocolate Fudge Cake Mix

Water, vegetable oil and eggs called for on cake mix box

1 pkg (4-serving size) milk chocolate instant pudding and pie filling mix

2 cups (500 mL) cold milk

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1

Heat oven to 350ºF (325ºF for dark or nonstick pans.)
2

Make 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 wire 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.

Special Touch: To make this cake more special, top with whipped cream and chopped toasted nuts or a scoop of fudge swirl ice cream.
Substitution: You can use a 4-serving-size package of chocolate fudge instant pudding and pie filling mix instead of the chocolate.