Name: Chocolate Cream Pie Poke Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 50 min
Yield: 15.0
Cuisine: Southern
Ingredients: 1 box devil's food cake mix, plus eggs, oil, and water called for on box; 1 small package instant chocolate fudge pudding mix, (3.9 ounce box); 1/2 cup powdered sugar; 2 cups milk, cold; 8 ounces cool whip, thawed; 3/4 cup graham cracker crumbs; 2 tablespoons granulated sugar; 3 tablespoons butter, melted

Chocolate Cream Pie Poke Cake Recipe

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20 m 30 m 3 h 15 Servings

Ingredients

1 box Devil's Food Cake Mix, Plus eggs, oil, and water called for on box
1 small package Instant Chocolate Fudge Pudding Mix, (3.9 ounce box)
1/2 cup Powdered Sugar
2 cups Milk, Cold
8 ounces Cool Whip, Thawed
3/4 cup Graham Cracker Crumbs
2 tablespoons Granulated Sugar
3 tablespoons Butter, Melted

Directions

Preheat oven to 350°F. Butter and flour a 9x13 cake pan and set aside.
Prepare cake mix according to directions. Spread batter evenly in prepared pan and bake for 20-30 minutes until cake springs back when lightly touched in the center. Using the handle of a wooden spoon, poke holes across the surface of the cake, 1 inch apart.
In a large bowl, combine pudding mix and powdered sugar. Whisk in cold milk for about 2 minutes, until thick but pourable. Spread pudding over the surface of the cake, gently pushing into the holes. Cover the cake and refrigerate for at least a few hours.
Combine graham cracker crumbs, sugar, and melted butter in a small bowl. Frost cake with whipped topping, then sprinkle with graham cracker crumbs. Serve.