Pudding Poke Cake Recipe
Servings: 8
Ingredients
- 12 ounce Lb. cake
- 1Â 1/2 c. Cool lowfat milk
- 1 pkt (4-serving size) JELL-O Chocolate Flavor Instant Pudding
Directions
- REMOVE lb. 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 cool lowfat milk into leakproof 1-qt container. Add in pudding mix. Cover tightly. Shake vigorously at least 45 seconds. Immediately pour about 1/4 of the thin pudding proportionately over cake and into holes to make stripes. Tap cake on counter to fill holes. Pour 1/3 of remaining pudding over the holes. Tap cake again. Let remaining pudding stand to thicken slightly.
- Frost sides and top of cake.
- Chill at least 1 hour or possibly till ready to serve. Store leftover cake in refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 88g | |
| Recipe makes 8 servings | |
| Calories 203 | |
| Calories from Fat 47 | 23% |
| Total Fat 5.38g | 7% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 300mg | 13% |
| Potassium 103mg | 3% |
| Total Carbs 35.49g | 9% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.38g | 2% |
| Protein 3.41g | 5% |
