CHOCOLATE PUDDING POKE CAKE
What's better than chocolate pudding on top of a cake? How about chocolate pudding inside the cake-and the fact that it's a Healthy Living dessert recipe?
Provided by My Food and Family
Categories Home
Time 2h5m
Yield 16 servings
Number Of Ingredients 5
Steps:
- Heat oven to 350ºF.
- Beat first 3 ingredients with mixer until blended. Pour into 13x9-inch pan sprayed with cooking spray. Bake 35 min. or until toothpick inserted in center comes out clean. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
- Beat pudding mixes and milk in large bowl with whisk 2 min.; pour half into holes in warm cake. Let remaining pudding stand until slightly thickened. Spread over top of cake.
- Refrigerate 1 hour.
Nutrition Facts : Calories 150, Fat 1.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 290 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
CHOCOLATE PUDDING POKE CAKE
This great all-family ooey-gooey recipe can also be used for casual entertaining.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h50m
Yield 12
Number Of Ingredients 4
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan).
- Make, bake and cool cake as directed on box for 13x9-inch pan.
- Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator.
Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 22 g, TransFat 0 g
PUDDING POKE CAKE
Prepare a scrumptious dessert with this Pudding Poke Cake recipe. Poke holes in the top of the cake and fill them with luscious, chocolate pudding!
Provided by My Food and Family
Categories Home
Time 3h
Yield 16 servings
Number Of Ingredients 5
Steps:
- Prepare cake batter and bake as directed on package for 13x9-inch cake. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.
- Combine dry pudding mixes and sugar in medium saucepan. Gradually stir in milk until blended. Add butter. Bring to full rolling boil on medium heat, stirring constantly. Pour over cake.
- Refrigerate 2 hours.
Nutrition Facts : Calories 270, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 45 mg, Sodium 300 mg, Carbohydrate 44 g, Fiber 1 g, Sugar 29 g, Protein 4 g
CHOCOLATE PUDDING POKE CAKE
Easy to make, Chocolate Pudding Poke Cake. Devil's food cake, chocolate pudding and whipped cream.
Provided by Michaela Kenkel
Categories Cake
Time 40m
Number Of Ingredients 5
Steps:
- Prepare cake according to package instructions in a 9x13 baking dish. Bake until toothpick inserted in center comes out clean.
- While cake is baking, prepare the two boxes of chocolate pudding with the four cups of milk. Place in fridge until ready to use.
- When cake has cooled a few minutes, with the handle of a wooden spoon (or something similar in size) make poke holes all over the cake, poking all of the way down to the bottom of the pan.
- Pour the pudding mixture over the warm cake, using the back of a spoon to spread the pudding over the top, making sure it gets down in the holes. Place cake in the refrigerator to completely cool.
- Spread prepared whipped cream or non-dairy topping over the top off pudding, sprinkle with chocolate chips.
- Refrigerate until ready to serve, and keep in the refrigerator.
Nutrition Facts : Calories 395 calories, Carbohydrate 43 grams carbohydrates, Cholesterol 50 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 5 grams protein, SaturatedFat 16 grams saturated fat, ServingSize 1, Sodium 302 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
GOOEY CHOCOLATE PUDDING CAKE
Provided by Anne Thornton, Host of Dessert First
Categories dessert
Time 1h5m
Yield about 9 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- For the cake: Whisk together the sugar, flour, cocoa, baking powder and salt in a bowl. Whisk in the milk, butter and vanilla. Stir together until smooth with a wooden spoon or spatula.
- Pour the batter into an ungreased 9-inch square baking pan. Use an offset spatula to level into pan.
- For the topping: Whisk together the sugars and cocoa and sprinkle it evenly over the batter. Pour the hot water over the top, resist the temptation to stir it into the batter.
- Bake about 30 minutes, you want the center to bubble and look almost set, almost like an undercooked brownie. Take out of the oven and let stand 15 minutes. Serve in dessert dishes, spooning sauce from bottom of pan over top. Serve with mint chocolate chip ice cream, if desired.
DECADENT CHOCOLATE POKE CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 10
Steps:
- For the cake: Spray a 9-by-13-inch cake pan with cooking spray.
- Bake the cake in the prepared pan according to the package instructions. Allow to cool slightly, then, using the handle of a wooden spoon, poke holes all over the cake.
- Melt the chocolate chips in a medium microwave-safe bowl in the microwave in 20-second increments, stirring between each, or in a double boiler on the stove, until smooth. Add the condensed milk and milk, then stir to combine. Slowly pour the mixture over the cake, ensuring you hit every last inch. Allow the mixture to soak into the holes while you make the frosting.
- For the frosting: Combine the milk, pudding mix and cocoa powder in a bowl. Whisk the mixture until it thickens, 1 to 2 minutes. Gently fold in the whipped topping until combined well.
- Spread the frosting over the cake, then decorate with the cherries, if using. Enjoy.
PUDDING POKE CAKE
This is a yellow or white cake in which holes are poked after baking, and chocolate pudding is pored over it, making it look like it has stripes when it is cut.
Provided by Karin Christian
Categories Desserts Cakes Poke Cake Recipes
Yield 14
Number Of Ingredients 4
Steps:
- Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven. Poke holes at once down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.
- Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed for not more than 1 minute. Do not over beat. Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes. (This will make the stripes in the cake.) Allow the remaining pudding to thicken slightly then spoon over the top, and spread to frost the top of the cake. Chill for at least 1 hour before serving. Store leftovers in the refrigerator.
Nutrition Facts : Calories 286.7 calories, Carbohydrate 54.4 g, Cholesterol 6.3 mg, Fat 6 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 1.6 g, Sodium 494.2 mg, Sugar 38.2 g
PUDDING POKE CAKE
This is the popular poke cake, but you use pudding instead of jello. The pudding forms a soft icing, too. Really good!
Provided by Chris Reynolds
Categories Dessert
Time 50m
Yield 24 serving(s)
Number Of Ingredients 7
Steps:
- Prepare and bake cake as package directs in a 9x13 pan. (NOTE: Different cake mixes may require different ingredients than mine.) Remove from oven.
- Poke holes at once through the cake with a round handle of a wooden spoon. Holes should be in 1" intervals.
- After the holes are made, combine the sugar and pudding mix in a large bowl. Gradully stir in the milk. Beat at low speed for 1 minute.
- Before the pudding thickens, pour about half evenly over the warm cake and into the holes.
- Allow the remaining pudding to thicken slightly; then spoon over the top, swirling to frost the cake. Chill at least 1 hour. Store in refrigerator.
- TIP: You can use different flavors of pudding and cake for different flavors. Try adding 1/2 C peanut butter to the chocolate pudding for a Peanut Butter Poke Cake.
OREO PUDDING POKE CAKE
Make and share this Oreo Pudding Poke Cake recipe from Food.com.
Provided by Jazz Lover
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 4
Steps:
- Make cake mix according to directions and bake in a well-greased 9×13 pan.
- Just before cake is done, start making pudding. In a medium bowl, add milk to pudding mixture and continue to whisk until most of the lumps are removed.
- Let pudding mixture sit for about 2 minutes.
- You want it to thicken slightly so it isn't overly runny but not fully thickened into pudding.
- When cake is finished, while still warm, poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or a straw.
- Pour pudding mixture over warm cake.
- Allow the cake to cool for several minutes on the counter then put into the fridge to set up. About an hour.
- Once it is set, top with crushed Oreo cookies.
Nutrition Facts : Calories 259, Fat 10.3, SaturatedFat 3.4, Cholesterol 11.6, Sodium 418.2, Carbohydrate 39.2, Fiber 1, Sugar 19.5, Protein 5.5
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- When cake is done, remove to a cooling rack and immediately poke holes in it at 1-inch intervals using the handle of a wooden spoon.
- After holes are made but while cake is still warm, combine pudding mix and powdered sugar in a large bowl. Gradually add milk with electric mixer running on low speed for just 1 minute. Scrape down and stir only until all of the pudding mix is incorporated.
- Pour half of the pudding mixture over the cake, filling the holes, setting aside the remainder for about 5 minutes until it thickens slightly. Spoon over the top of the cake, using an offset frosting spatula or a rubber scraper to smooth the top. Sprinkle top with chocolate chips.
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