Monday, April 1, 2013

Neapolitan Poke Cake

I'm sure this has been done before, but I thought I was a genius for doing it.  I swear I didn't even see the idea for it on Pinterest or anything.  I even did a search for it just now, and couldn't find it.  Everybody seems to be all about the Boston Cream, Red Velvet, Oreo or Banana Cream combos.

Strawberry cake mix (poked of course) + chocolate pudding + vanilla frosting (and whipped cream)=

I'm sure you could switch the layers around how ever you wanted...
This combination just happened to be what I had on hand.

I think it's the new favorite poke cake over the Boston Cream at our house.

To make the poke cake, bake the boxed strawberry cake mix according
 to package directions for a 9 X 13" cake.
When it comes out of the oven, let it cool for about 5 minuets, then carefully poke holes all over the cake with a wooden spoon NOT YOUR FINGER (it's hot).

Then quickly mix up your instant chocolate pudding as directed for pie and pour over the cake.
Use a rubber spatula to smooth it out.

Put it in the fridge for about 1/2 hour and then frost with vanilla frosting.
If you're using canned frosting- make sure to stir it well or even microwave it for about 15-20 seconds.

Keep refrigerated.

Top with whip cream and fresh strawberries right before you serve it.

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