Kentucky Butter Cake
Need an easy dessert for a crowd? Learn how to make a pudding poke cake with yellow cake, chocolate pudding and chocolate frosting.
Prep time:
Cook time:
Serving size: 15
Calories per serving: 86
Ingredients:
Cook time:
Serving size: 15
Calories per serving: 86
1 package yellow cake mixes (regular size)
2 cups cold 2% milk
1 package (3.9 ounces) instant chocolate pudding mixes
FROSTING:
1/2 cup butter, softened
4 to 5 cups confectioners' sugar, divided
2/3 cup baking cocoa
2 tablespoons 2% milk
Optional: Chocolate sprinkles and miniature semisweet chocolate chips
Directions:
Preheat the oven to 350°. Prepare and bake cake mix according to package directions for a 13x9-in. pan. Cool completely in pan on a wire rack.
Using the handle of a wooden spoon, poke holes in cake. In a small bowl, whisk milk and pudding mix 2 minutes. Immediately spread into holes and over top of cake. Refrigerate 30 minutes.
Meanwhile, in a large bowl, beat butter until light and fluffy, 3-5 minutes. Gradually beat in 2 cups confectioners' sugar, baking cocoa and milk until smooth. Gradually beat in enough remaining powdered sugar to reach desired consistency. Gently spread over cake. If desired, garnish with sprinkles and chocolate chips. Refrigerate until serving.
Source: tasteofhome.com
Using the handle of a wooden spoon, poke holes in cake. In a small bowl, whisk milk and pudding mix 2 minutes. Immediately spread into holes and over top of cake. Refrigerate 30 minutes.
Meanwhile, in a large bowl, beat butter until light and fluffy, 3-5 minutes. Gradually beat in 2 cups confectioners' sugar, baking cocoa and milk until smooth. Gradually beat in enough remaining powdered sugar to reach desired consistency. Gently spread over cake. If desired, garnish with sprinkles and chocolate chips. Refrigerate until serving.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
