Chocolate Frosted Poke Cake
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.
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