EASTER 2014

MY EASTER POKE CAKE (see recipe I used below)

1 pkg. (2-layer size) yellow cake mix

 

2 pkg. (3.4 oz. each) JELL-O Chocolate Flavor Cook & Serve Pudding

 

1 cup powdered sugar

 

1 qt. (4 cups) milk

 

2 Tbsp. butter or margarine

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.

2

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.

3

Refrigerate 2 hours.

Tip 1

Variation

For variety, experiment with these flavor combinations: yellow cake mix with JELL-O Butterscotch, Chocolate, Pistachio or Chocolate Fudge Pudding Mix; chocolate cake mix with JELL-O Chocolate, Vanilla, Coconut Cream, Banana Cream or Chocolate Fudge Pudding Mix; white cake mix with JELL-O Butterscotch, Chocolate, Pistachio, Vanilla or Banana Cream Pudding Mix.

Tip 2

Substitute Prepare using a cake mix with pudding in the mix.

 

Tip 3

Note

Instead of using end of wooden spoon to make the holes in the cake, you can instead use a plastic drinking straw, using a turning motion to make large holes in cake.

Nutrition

Calories

270

% Daily Value*

Total Fat 9g

12%

Saturated Fat 3g

15%

Trans Fat 0g

Cholesterol 45mg

15%

Sodium 300mg

13%

Total Carbohydrates 44g

16%

Dietary Fibers 1g

4%

Sugars 29g

58%

Protein 4g

8%

Vitamin A

4%

Vitamin C

0%

Calcium

15%

Iron

4%

* Percent Daily Values are based on a 2,000 calorie diet

16 servings

*