| Cuisine: American | Type: Dessert | Serves: 13x9 cake |
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Source:
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Good Country Cooking magazine |
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Attributes:
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Comments:
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This is a great tasting poke-cake that is reminiscent of Tiramisu or maybe Boston Cream Pie. We love it because it's pretty easy to make, tastes great, and gives us dessert for a week. |
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Serving Suggestions:
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This is usually even better on the second and third day. |
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Ingredients:
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1 (15.25-ounce) box white cake mix, such as Betty Crocker or Pillsbury Supreme White Cake Mix 1 (3.4-ounce) box vanilla instant pudding mix 4 tsp. unsweetened cocoa powder, divided 4 tsp. instant espresso powder, divided 1-1/2 cups heavy whipping cream 1/2 cup confectioners sugar 1/2 cup sour cream |
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Instructions:
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1. Preheat oven to 350°F. Spray bottom only of a 13 x 9" baking dish with baking spray with flour. 2. Prepare cake mix according to package directions for whole egg recipe. Pour batter into prepared pan. Bake according to package directions. Let cool for 15 minutes. 3. Prepare pudding, according to package directions. Using the handle of a wooden spoon, poke holes in warm cake, making sure handle does not touch bottom of pan. Spread pudding over cake. Sprinkle with 2 teaspoons cocoa and 2 teaspoons espresso. 4. In a large bowl, beat cream, confectioners sugar, and sour cream with a mixer at high speed until stiff peaks form; spread over the cake. Sprinkle with remaining 2 teaspoons cocoa and remain remaining 2 teaspoons espresso. Cover and refrigerate for at least two hours or up to two days. |
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Related recipes:
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None |
2026-09-17