CHOCOLATE PUDDING POKE CAKE

A couple of weeks ago we spent the week at Table Rock Lake in Missouri with my sister and brother-in-law.  It’s about a 7 hour drive from where we live, and we knew we would arrive in the afternoon, ready to get on the water.

I decided I wanted to have a dessert to go with dinner that night when we came back in, so I started thinking about what I could make that would transport easily.

Back in April I made this Coconut Pudding Poke Cake, and it was a huge hit!  I thought, I bet if I made the cake part, I could throw the rest of it together easily when I get there.  Guess what? It worked!  I decided, though, this time we would make a chocolate version!

INGREDIENTS

• 1 box Devil's Food cake mix + eggs, oil and water to prepare according to package instructions
• 4 cups milk
• 2 (3.4 ounce) boxes of chocolate pudding
• 2 cups heavy whipping cream, prepared OR 1 -16 ounce container of non-dairy whipped topping
• 1/2 cup mini chocolate chips, for topping (or you could do chocolate curls)

INSTRUCTIONS

1. Prepare cake according to package instructions in a 9x13 baking dish. Bake until toothpick inserted in center comes out clean.
2. While cake is baking, prepare the two boxes of chocolate pudding with the four cups of milk. Place in fridge until ready to use.
3. When cake has cooled a few minutes, with the handle of a wooden spoon (or something similar in size) make poke holes all over the cake, poking all of the way down to the bottom of the pan.
4. Pour the pudding mixture over the warm cake, using the back of a spoon to spread the pudding over the top, making sure it gets down in the holes. Place cake in the refrigerator to completely cool.
5. ...........................................

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