Chocolate Pudding Poke Cake

TamTastic

Chocolate Pudding Poke Cake

Prep Time: 30 min
Total Time: 2 hr 5 min
Makes: 24 servings, 1 square each


1 pkg. (2-layer size) white cake mix
2 egg whites
4 cups cold fat-free milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling



PREPARE and bake cake mix as directed on package for 13x9-inch baking pan using 2 egg whites and 1-1/3 cups water. Remove from oven. Immediately poke holes down through cake to pan with round handle of a wooden spoon. (Or poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Quickly pour about 1/2 of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand to thicken slightly. Spoon over top of cake, swirling to "frost" cake.
REFRIGERATE at least 1 hour or until ready to serve. Cut into 24 squares. Store cake in refrigerator.



NUTRITION INFORMATION
Diet Exchange:
1-1/2 Carbohydrate,1/2 Fat

Nutrition (per serving)
Calories 120 Total fat 2.5g Saturated fat 0g Cholesterol 0mg Sodium 280mg Carbohydrate 22g Dietary fiber 0g Sugars 11g Protein 3g Vitamin A 0%DV Vitamin C 0%DV Calcium 10%DV Iron 4%DV

TamTastic

Chocolate Pudding Poke Cake

Prep Time: 30 min
Total Time: 2 hr 5 min
Makes: 24 servings, 1 square each


1 pkg. (2-layer size) white cake mix
2 egg whites
4 cups cold fat-free milk
2 pkg. (4-serving size each) JELL-O Chocolate Flavor Fat Free Sugar Free Instant Reduced Calorie Pudding & Pie Filling



PREPARE and bake cake mix as directed on package for 13x9-inch baking pan using 2 egg whites and 1-1/3 cups water. Remove from oven. Immediately poke holes down through cake to pan with round handle of a wooden spoon. (Or poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.
POUR milk into large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Quickly pour about 1/2 of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand to thicken slightly. Spoon over top of cake, swirling to "frost" cake.
REFRIGERATE at least 1 hour or until ready to serve. Cut into 24 squares. Store cake in refrigerator.



NUTRITION INFORMATION
Diet Exchange:
1-1/2 Carbohydrate,1/2 Fat

Nutrition (per serving)
Calories 120 Total fat 2.5g Saturated fat 0g Cholesterol 0mg Sodium 280mg Carbohydrate 22g Dietary fiber 0g Sugars 11g Protein 3g Vitamin A 0%DV Vitamin C 0%DV Calcium 10%DV Iron 4%DV

mommared53

This cake is so good. I used to make cakes like this when my daughter was younger. I'll have to make this again. Yumyum