Monday, April 15, 2013

Chocolate Butterscotch Pudding Poke Cake

At work, we normally celebrate my office co-workers birthdays with a pot-luck lunch and a birthday cake.  Recently, I've been enthusiastically volunteering to make the birthday cake... as I think it's a great opportunity to try new pudding 'poke' cake recipes.  Back in September, I created a 'Better Than' Pudding Poke Cake for my sister's birthday... and  immediately fell in love!  These cakes are not only super easy to make, they are also moist and indulgent (without being too heavy or rich).

I let the ''birthday co-worker" pick out the cake mix and pudding flavor they want; then set to work creating a yummy cake recipe.  Seriously, you can't go too wrong with cake, pudding, and cool whip!  The fun thing about these pudding poke cakes is that there are so many variations you can make.  Just pick a cake mix, pudding flavor, and a topping... the possibilities and combinations are endless!

This week, my work buddy requested butterscotch pudding for her birthday cake... so I created a Chocolate Butterscotch Pudding Poke Cake.  It turned out DELICIOUS!

Chocolate Butterscotch Pudding Poke Cake

1 (18.25 ounce) package yellow cake mix
3 eggs
1/3 cup vegetable oil
1 (3.9 ounce) package instant sugar free butterscotch pudding mix
1/2 cup confectioners' sugar
2 cups fat free milk
1/2 cup hot fudge ice cream topping
1 (8 oz.) tub fat free whipped topping
1 toffee bar, crushed (or Heath toffee bits)

Prepare and bake cake mix according to package directions for one 9x13 inch cake. Remove cake from oven.

While cake is still warm, poke holes down through cake to pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.

Warm hot fudge topping in the microwave for 30 seconds. Drizzle 1/2 cup topping over warm cake and into holes.

Combine the pudding mix with the confectioners' sugar and gradually stir in the milk. Beat with an electric mixer at low speed (or whisk) for not more than 1 minute. Do not over beat.

Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over the warm cake and into the holes.

Allow the remaining pudding to thicken slightly, then spoon evenly over the top.  Sprinkle a handful of toffee bits over the top.  Chill cake for at least an hour.

Once cool, spread the tub of whipped topping evenly over the chilled cake. Sprinkle top of cake with remaining toffee bits (OR place a spoonful of whipped topping on the cake when serving).

Chill cake until it is ready to be served. Store leftovers in the refrigerator!

I LOVE PUDDING POKE CAKES!  I think I'll try a lemon version next.... :)


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