Pudding Poke Cake - cooking recipe

Ingredients

CAKE
1 (18 ounce) package yellow cake mix
1 1/4 cups water
1/2 cup butter
3 eggs
PUDDING
2 (3 1/2 ounce) packages chocolate instant pudding
1 cup confectioners' sugar
4 cups cold milk

Preparation

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.