Use any flavor of gelatin to compliment this refreshing chocolate version of the poke cake. Serve it straight from the freezer.
INGREDIENTS (for 1 servings):
- 1 (18.25 ounce) package chocolate cake mix
- 1 (3 ounce) package fruit flavored gelatin mix
- 3/4 cup boiling water
- 1/2 cup cold water
- 2 (3.9 ounce) packages instant chocolate pudding mix
- 2 (1.3 ounce) envelopes whipped topping mix
- 3 cups cold milk
Prepare and bake cake mix according to package directions for a 9x13 inch pan. Poke holes in cake while still hot with a fork. Make gelatin with 1 cup of boiling water, then stir in cold water. Slowly pour liquid gelatin over hot cake. Cool cake completely in the freezer before frosting.
To make the frosting: Using an electric mixer, beat together the instant pudding, whipped topping and milk until thickened. Pour over completely cooled cake. Keep cake in freezer until ready to serve.