Striped Chocolate Poke Cake with Jell-O Pudding

Name: Striped Chocolate Poke Cake with Jell-O Pudding
Total time: 105 min
Yield: 2
Ingredients: cooking spray; 1 package (about 15.25 oz) yellow cake mix; 1 cup water; 3 large eggs; 0.33 cup vegetable oil; 2 packages (about 3.9 oz each) instant chocolate pudding mix; 1 cup confectioners' sugar; 4 cups milk

A kid-friendly dessert featuring a yellow cake base, stripes of chocolate pudding, and poke holes filled with more pudding. Chilled and topped with extra pudding for a delightful treat.

Recipe Info

Prep Time

105 min

Difficulty

Easy

Servings

Nutrition

calories287kcal

carbohydrates54g

fat6g

protein4g

sugar38g

Dessert American

Ingredients

cooking spray

1 package (about 15.25 oz) yellow cake mix

1 cup water

3 large eggs

0.33 cup vegetable oil

2 packages (about 3.9 oz each) instant chocolate pudding mix

1 cup confectioners' sugar

4 cups milk

Directions

Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish with cooking spray.

In a large bowl, beat together the cake mix, water, eggs, and oil at low speed until moistened (around 30 seconds), then at medium speed for 2 minutes.

Pour the batter into the prepared baking dish and bake until a toothpick inserted in the center comes out clean, 21 to 25 minutes.

Immediately poke holes in the warm cake using the round handle of a wooden spoon; space them about 1 inch apart and go down to the dish's bottom.

Combine the pudding mixes with the confectioners' sugar in a separate large bowl. Gradually mix in the milk, beating at low speed for 1 minute (don't overbeat).

Pour half of the pudding mixture into the cake holes and let it set. Allow the remaining pudding to slightly thicken at room temperature before spooning it over the top and spreading to cover.

Chill the cake in the refrigerator for at least 1 hour before serving.