Pudding Poke Cake with Variations
Newsgroup: rec.food.recipes/Geri Campbell

1 pkg. (2-layer size) yellow cake mix or pudding-included cake mix
Ingredients for cake mix (as per instructions on box)
2 pkgs. (4-serving size)chocolate instant pudding mix
1 cup icing (confectioners) sugar
4 cups cold milk

Prepare and bake cake mix as directed on package for 13x9-inch cake. Remove from oven. Poke holes at once down through cake to pan with round handle of wooden spoon. (Or poke holes with plastic drinking straw, using turning motion to make large holes). Holes should be at 1-inch intervals.

Only after the holes are made, combine pudding mix with sugar in large bowl. Gradually stir in milk. Beat with electric mixer at low speed for not more than 1 minute. Do not overbeat. Quickly, before pudding thickens, pour about half of the thin pudding evenly over warm cake and into holes. (This will make stripes in cake). Allow remaining pudding to thicken slightly; then spoon over the top, swirling it to "frost" the cake. Chill at least 1 hour. Store cake in refrigerator.

Variations:

Use yellow cake mix with butterscotch or pistachio flavor pudding mix.

Use chocolate cake mix with chocolate, vanilla, coconut cream, banana cream or pistachio flavor pudding mix.

Use lemon cake mix with lemon flavor pudding mix.

Use white cake mix with butterscotch, chocolate, pistachio or vanilla pudding mix.