A delicious and easy-to-make poke cake with layers of vanilla cake, creamy pudding, and rich chocolate glaze.
Author:Dorothy Miler
Ingredients
Scale
For the Crust:
1 box (15.25 oz) yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 large eggs
2 boxes (3.4 oz each) instant vanilla pudding
4 cups cold milk
1 cup semi-sweet chocolate chips
1/2 cup heavy cream
Instructions
1. Prepare the Crust:
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Prepare the cake mix according to package instructions using water, oil, and eggs. Pour batter into the prepared dish and bake for 25-30 minutes or until a toothpick inserted comes out clean.
Let the cake cool for 10 minutes. Use the handle of a wooden spoon to poke holes all over the cake.
In a large bowl, whisk together the pudding mix and cold milk until thickened. Pour the pudding over the cake, spreading evenly and allowing it to seep into the holes.
Refrigerate the cake for at least 2 hours or until the pudding is set.
In a small saucepan, heat the heavy cream until just simmering. Pour over the chocolate chips in a bowl and let sit for 2 minutes, then stir until smooth.
Spread the chocolate glaze over the chilled cake. Refrigerate for another 30 minutes before serving.