Hi Ladies! I have a special guest today! Jessica Miller-Epps, author of “Finding God in the Kitchen” is here with us sharing her delicious Chocolate Poke Hole Cake! This is one of her MANY delicious recipes found in her book. Jessica is a woman after my own heart combining the love of “Christ and Cake” in her life. Thank you so much for sharing with us today Jessica!
This is one of the many recipes my inquisitive and forever , a ‘sweet tooth’ grandmother would make for us when we were kids. She swore by anything made with pudding, gelatine or cool whip. As a matter of fact, she would top this delicious treat off with coolwhip and chocolate curls, chocolate syrup or chocolate powder. I love this recipe because it is so versatile. Try mix & matchin’ your favorite pudding and cake mixes
Here are some of my other favorites:
Yellow cake with vanilla pudding and french vanilla cool whip topping.
Strawberry cake with cream cheese or white chocolate pudding and Strawberry cool whip topping (add fresh strawberries).
Chocolate cake with chocolate pudding, cool whip topping and sweetened cherries on top (a spin off of Black Forest Cake)
Poke Hole Cake (Finding God in the Kitchen)
- 18 oz Devils Food Cake mix
- ½ cup oil
- 3 large eggs
- 1¼ cup water
- 3 oz. pkg Instant Pudding mix
- 2 cups cold milk
- Instant Pudding Frosting:
- 1 pkg. Dream Whip
- 1 pkg. instant pudding any kind
- 1½ c. cold milk Blend at high speed 4 to 6 minutes. Store in refrigerator.
- Heat oven to 350 degrees.
- Make cake according to package directions and bake in a 13 x 9-inch cake pan or 24 cupcake liners in muffin pans.
- Bake according to package directions.
- Poke holes every ½ inch apart with a wooden spoon handle in the cake or 3 or 4 holes in the cupcakes.
- Set aside.
- Beat pudding mix and milk with a whisk for 2 minutes.
- Pour evenly over cake or equally over cupcakes.
- Run a knife around edges of cake to loosen.
- Chill 2 hours.
- Store covered in refrigerator.
- Instant Pudding Frosting 1 pkg. Dream Whip 1 pkg. instant pudding any kind 1½ c. cold milk Blend at high speed 4 to 6 minutes. Store in refrigerator.
Jessica Miller‐Epps is a born again Christian, originally from the Bronx, New York. She is an up and coming author inspired by sharing the gospel. She has attended Chicago’s online Moody Bible Institute Associates in Biblical Studies Degree program and graduated from the Te’Hillah school of Urban Ministry in Jamaica, New York. A woman moved to express and explore her creative talents. She has completed a Baking and Pastry Arts program with the Culinary Academy of Long Island, and started her own home based cake baking business called Heavenly Slices. She is also the co‐founder of a nonprofit called Diamond Daughters Inc. an organization developed to help educate and uplift women of abuse. She and her supportive husband Robert Epps, along with their beautiful children now reside in Albrightsville, Pennsylvania.