Pudding poke cake
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Pound cake |
| 1½ | cup | Cold milk |
| 1 | pack | (4-serving size) JELL-O Chocolate Flavor Instant Pudding |
Directions
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.
Recipe by: KRAFT WEBSITE
Posted to brand-name-recipes by Meg Antczak <meginny@...> on Jan 19, 1998