Chocolate Pudding Poke Cake by Malindarocha

Ingredients

• 1 box (15.25 oz) chocolate cake mix
• 3 large eggs (for cake mix)
• 1/2 cup vegetable oil (for cake mix)
• 1 cup water (for cake mix)
• 1 package (3.9 oz) instant chocolate pudding mix
• 2 cup cold milk
• 8 oz whipped topping, thawed

Instructions

1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking pan.
2. Prepare the cake mix according to package directions using the eggs, oil, and water; bake for 30-35 minutes until a toothpick comes out clean.
3. Cool the cake for 10 minutes, then use the handle of a wooden spoon to poke holes all over the surface of the cake.
4. Whisk the instant pudding mix with cold milk for 2 minutes until thickened, then pour evenly over the cake, ensuring it fills the holes.
5. Refrigerate the cake for at least 1 hour to allow the pudding to set.
6. Spread the whipped topping over the top of the chilled cake before serving until ready to serve.