Chocolate Pudding Poke Cake

Step 1

Preheat your oven to 350 °F (177 °C) and prepare a 9×13-inch cake pan by spraying generously with non-stick spray and set aside.

Step 2

In a large mixing bowl, add the eggs, sour cream, milk, vegetable oil, and vanilla and whisk to combine.

Step 3

Add in the cake mix and whisk until there are no dry spots remaining.

Step 4

Pour the batter into the prepared pan and tap on the counter a few times to remove any air bubbles.

Step 5

Bake according to package instructions, approximately 25-30 minutes or until a toothpick inserted in the center comes out clean.

Step 6

Allow the cake to cool for about 10 minutes on a wire rack then use the end of a wooden spoon (or whatever else you have readily available) to poke holes all over the cake.

Step 7

Combine the pudding mix and 1 ½ cups of milk into a small bowl and whisk until slightly thickened. Pour over the cake and make sure to get as much as possible in each of the holes.

Step 8

Spread the remaining evenly over the cake.

Step 9

Refrigerate for at least 1 hour.

Step 10

Once the pudding has set, top with chocolate fudge sauce. Spread evenly over the cake and refrigerate for 10-15 minutes.

Step 11

Top with whipped cream and shaved chocolate.

Step 12

Cut and serve.