Sweet 'Marbled' Poke Cake

Pudding Poke Cake

(8x13 cake pan)

(cake part)

1 cup sugar

1/2 cup butter

2 eggs

4 tsp vanilla extract

1-1/2 cups flour

1-3/4 tsp baking powder

1/2 cup milk

(pudding part)

1 pkg chocolate pudding mix

1 cup powdered sugar

4 cups milk

*Also will need whipped cream!*

      Preheat oven to 350 degrees F. In medium bowl, cream together the sugar and the butter. Beat in the eggs, one at a time, then stir in the vanilla. Mix together your baking powder and flour, then add to your mixture and mix well. Now add in the milk slowly, beating until creamy and smooth. Pour into greased 13x9 cake pan and bake 30-40 minutes or until cake springs back upon touching.

     Let sit for about three minutes before taking the back end of a wooden spoon and plunging it into the cake over and over, spacing the holes an inch apart (should be nice neat rows in the end). Mix the pudding mix and powdered sugar together and then stir in the milk. Pour about 1/2 of this mixture over your cake, making sure to pour it evenly over all the holes. Place both the cake and the remainder of the pudding mix in the refrigerator and wait about 30 minutes. 

 

   After 30 minutes the remainder of your pudding mixture should have thickened some. Use this like an icing and frost the top of the cake with it. You may have a little left over to lick clean from the bowl, and since there are no raw eggs this is the perfect job for a little helper! ;) Place the cake back in the refrigerator for 30 more minutes. Top with whipped cream (I did fun designs on each bowl) before serving. 

*Only add the whipped cream to each serving as you serve them as it will not hold up in the fridge well.