Chocolate Mint Pudding Poke Cake

Preheat oven to 350 F. Grease and flour a 9 x 13 inch cake pan and set aside.

In a large mixing bowl sift flour, sugar, cocoa powder, baking soda, baking powder and salt. Set aside.

In a medium bowl whisk eggs, milk, vegetable oil, sour cream and mint extract.

Stir wet ingredients and the water into the dry ingredients until blended. Pour batter into the prepared cake pan and bake for 35-40 minutes or until cake tester inserted into the center of cake comes out clean. Remove it from the oven and cool completely in the pan on a wire rack.

Using the back of a wooden spoon poke holes in the cake about 1 inch apart.

For the pudding topping:
In a large bowl whisk together the pudding mix, milk and mint extract. Slowly pour the mixture into the holes in the top of the cake, then pour any remaining mixture evenly over cake. Sprinkle with chopped creme de menthe candies or crushed thin mint cookies if desired. Refrigerate until pudding is set. Keep leftovers refrigerated.

Notes:
– This cake can be made without poking holes in it and then frosted with your favorite buttercream frosting.
– For a classic chocolate cake, substitute vanilla extract for the mint extract.