Chocolate Pudding Poke Cake Recipe

Ingredients

1

                        box Betty Crocker™ Super Moist™ chocolate fudge cake mix

Water, vegetable oil and eggs called for on cake mix box

1

box (4-serving size) milk chocolate instant pudding and pie filling mix

2

cups cold milk

Preparation

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.

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