My Seasonal Home

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.

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.

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