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Pudding Poke Cake

1 pkg (2-layer size) yellow cake mix or pudding-included cake mix
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 13 x 9 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 flavour pudding
mix.

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

Use lemon cake mix with lemon flavour pudding mix.

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

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