Pokey Pudding Cake

1. Preheat oven to 375F.

2. In a large bowl, mix water, cake mix, butter, and 3 large egg whites. (I used egg whites because I prefer a white cake to a yellow one. This is totally up to you.)

3. Pour mixture into a 9×13 pan. Bake for 30 minutes.

4. Once cake is baked, use a straw to poke holes into the cake. I like to poke a lot of holes, and I like to poke them down to the bottom of the pan.

5. Once you have the holes poked, mix together the milk and pudding mix in small bowl. Once it is mixed, immediatly pour it on the cake, making sure to pour into the holes.

6. Place cake in the fridge for up to 2 hours to set.

7. After the cake has set for 2 hours, you’ll need to melt down the frosting. Place the frosting (with the cap and foil cover off) into the microwave for 10 seconds. You want it to be soft enough to pour, but not watery. If it isn’t soft enough after 10 seconds, heat it for another 5 seconds. This is totally optional. Some people like it, some say it makes it too rich.

8. Put the cake back into the fridge for 30 mintues to let the frosting harden up a little.

Serve and enjoy!

Feel free to try different cake mixes and pudding flavors.