Pudding poke cake

Yield: 8 Servings

Measure Ingredient
12 ounces Pound cake
1½ cup Cold milk
1 pack (4-serving size) JELL-O Chocolate Flavor Instant Pudding

REMOVE pound cake from wrapper. Poke 25 to 30 holes down through top of cake with round handle of wooden spoon. Holes should be at 1-inch intervals.

POUR cold milk into leakproof 1-quart container. Add pudding mix. Cover tightly. Shake vigorously at least 45 seconds. Immediately pour about ¼ of the thin pudding evenly over cake and into holes to make stripes. Tap cake on counter to fill holes. Pour ⅓ of remaining pudding over the holes. Tap cake again. Let remaining pudding stand to thicken slightly.

Frost sides and top of cake.

REFRIGERATE at least 1 hour or until ready to serve. Store leftover cake in refrigerator.


Posted to brand-name-recipes by Meg Antczak <meginny@...> on Jan 19, 1998

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