Comida Kraft
Recipe Box

Chocolate Pudding Poke Cake

Prep Time
30
min.
Total Time
2
hr.
5
min.
Servings

16 servings

What's better than chocolate pudding on top of a cake? How about chocolate pudding inside the cake—and the fact that it's a Healthy Living dessert recipe?

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 350ºF.
  • Beat first 3 ingredients with mixer until blended. Pour into 13x9-inch pan sprayed with cooking spray. Bake 35 min. or until toothpick inserted in center comes out clean. Immediately poke deep holes in cake at 1-inch intervals, using handle of wooden spoon.
  • Beat pudding mixes and milk in large bowl with whisk 2 min.; pour half into holes in warm cake. Let remaining pudding stand until slightly thickened. Spread over top of cake.
  • Refrigerate 1 hour.

Keeping it Safe

Wash hands, cooking utensils and countertops immediately with hot soapy water after contact with raw eggs.

Variation

Instead of using the handle of a wooden spoon to poke the holes in the cake, you can use a plastic drinking straw, with turning motion, to make the holes.

Servings

  • 16 servings

Healthy Living

  • Low fat
  • Good source of calcium
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 2 Carb Choice

Diet Exchange

  • 2 Starch
  • 1/2 Fat

Nutrition Bonus

Since this great-tasting low-fat dessert is made with better-for-you products, it can fit into your healthful eating plan.

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 150
Total fat 1.5g
Saturated fat 0.5g
Cholesterol 0mg
Sodium 370mg
Carbohydrate 30g
Dietary fiber 1g
Sugars 15g
Protein 4g
% Daily Value
Vitamin A 2 %DV
Vitamin C 0 %DV
Calcium 15 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by from I was confused about the # of egg whites for the cake. I was confused about the # of egg whites for the cake. The box said three, but the recipe said 2. I used 2 and I didn't think the cake flavor was very good. But, everyone else who had it thought the flavor was great. I knew that getting the pudding into the holes by pouring the pudding over the cake would be difficult. I decided to use a baster to "squirt" the pudding in. THat worked really well. I will use this recipe again and try different pudding/cake flavors. Very low-fat- keeper.
Date published: 2005-03-22
Rated 5 out of 5 by from I did cupcakes instead of the pan cake. I did cupcakes instead of the pan cake. Although it was more difficult to make since I couldn't directly pour the thin pudding mixture in the pan, it was still good. The cake was moist and bitting into it and having the pudding come out was just neat. My family absolutely loved it. I will definitly make this again, but next time I will make it as a cake instead of cupcakes.
Date published: 2008-04-14
Rated 4 out of 5 by from This cake is a great alternative to cakes with too sweet frostings. This cake is a great alternative to cakes with too sweet frostings. I made this as part of my boyfriend's birthday meal, and he liked it. He has a sweet tooth, but said the pudding was good even though it's fat free AND sugar free (you can't tell at all). He also said it's good for breakfast! ;) A very easy and inexpensive cake to make...perfect for summer!
Date published: 2007-05-03
Rated 5 out of 5 by from This cake was absolutly THE BEST! This cake was absolutly THE BEST!!!! I made a couple times already and it always turns out great and looking just like the picture. It is so tasty and moist. I LOVE IT!!!! My favourite light treat. I wonder if it would taste just as good with other puddings and other cakes. I am thinking vanilla cake with fat free/sugar free butterscotch pudding!!! YUMM!!!!
Date published: 2004-04-30
Rated 5 out of 5 by from I made a Red Velvet Cake with vanilla pudding and cream cheese frosting. I made a Red Velvet Cake with vanilla pudding and cream cheese frosting. I poked the holes in the cake as soon as it came out of the oven,put the vanilla pudding in the holes and then I put the cream cheese icing on the cake when it cooled down. I took it to a meeting and I didn't have any leftovers to take home. (smiling)
Date published: 2006-11-29
Rated 5 out of 5 by from I remember this cake from my childhood. I remember this cake from my childhood. Although my mother had the recipe it became lost, until now! This was well worth the effort to track it down. I love that we can now use low fat alternatives to this recipe, yes, I became older and wider! Both of my children now enjoy taking part in the creation of this cake.
Date published: 2005-10-19
Rated 5 out of 5 by from I didn't think that this cake would be as good as it was because of so few ingredients, but it is... I didn't think that this cake would be as good as it was because of so few ingredients, but it is delicious and so easy to make. Instead of using egg whites only, I used the entire egg. The only difference is that the cake won't be completely white (which I don't care about). I will definitely be ****** this again!
Date published: 2015-06-15
Rated 5 out of 5 by from this is the best cake i have ever had! this is the best cake i have ever had!!! i LOVE desserts, but i never, ever eat them because i'm on a very strict diet. however, i decided to make this cake for my grandma's birthday and everyone loved it! even my fat-chocolate loving dad! this is the best dessert for any dieter!! (i had 3 pieces!!)
Date published: 2005-07-25
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