Easy Red Velvet Poke Cake
This red
velvet cake filled with cream cheese syrup and topped with the best cream
cheese buttercream is even better than the original cake.
Ingredients
- 4 cups milk
- 2 (3.4 oz) boxes instant Cheesecake-flavored pudding
- 1 (8 oz) tub frozen whipped topping (COOL WHIP) thawed
- 1 box red velvet cake mix
- (ingredients needed to make cake - eggs, oil & water)
- 10 Oreo cookies, crushed (optional)
Instructions
First, prepare
the cake mix according to the directions on the packaging for a 9x13 cake.
Then, once
the cake comes out of the oven, let it cool for a few minutes only.
With a
handle of a wooden spoon, a handle of a spatula or another object of similar
size, start drilling holes in the hot cake. You want the holes to be
BIG so
that the pudding has plenty of room to go down there. Make sure to push it to
the bottom of the cake.
In a medium
bowl, whisk together the pudding mixture with 4 cups of milk.
Whisk until all
lumps are gone.
Pour the
pudding over the cake. Take care to pour it as much as possible into the holes.
Spread
everything out and using the back of the spoon, gently push the pudding into
the holes.
Put the cake
in the refrigerator to put and cool (about 2 hours).
Once your
cake is completely cool, spread over the whipped topping.
Spread it
evenly over the pudding layer.
Spread
crushed Oreos on top of the cake.
Happy
Cooking Time.
