Title: Pudding Poke Cake
Categories: C, A, K, E
Yield: 8 Servings

12 oz Pound cake
1 1/2 c Cold milk
1 pk (4-serving size) JELL-O
-Chocolate Flavor Instant
-Pudding

REMOVE pound cake from wrapper. Poke 25 to 30 holes down through top of
cake with round handle of wooden spoon. Holes should be at 1-inch
intervals.

POUR cold milk into leakproof 1-quart container. Add pudding mix. Cover
tightly. Shake vigorously at least 45 seconds. Immediately pour about 1/4
of the thin pudding evenly over cake and into holes to make stripes. Tap
cake on counter to fill holes. Pour 1/3 of remaining pudding over the
holes. Tap cake again. Let remaining pudding stand to thicken slightly.
Frost sides and top of cake.

REFRIGERATE at least 1 hour or until ready to serve. Store leftover cake in
refrigerator.

Recipe by: KRAFT WEBSITE

Posted to brand-name-recipes by Meg Antczak on
Jan 19, 1998