The poke cake is not just for gelatin. You can incorporate the same variety, moist taste and richness using pudding. Once you substitute with the proper low fat ingredients you will have a cake you would swear was full fat.
Jell-O Pudding Poke Cake (courtesy of Kraft)
1pkg. (2-layer size) yellow cake mix (low fat: use applesauce to replace oil and use three egg whites to replace two eggs or use egg substitute)
2pkg. (4-serving size each) JELL-O Chocolate Cook & Serve Pudding
1cup powdered sugar
1qt. (4 cups) skim milk
2Tbsp. margarine or butter
PREPARE cake batter and bake as directed on package for 13×9-inch baking pan. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.
COMBINE dry pudding mixes and sugar in medium saucepan. Gradually add milk, stirring until well blended. Add margarine. Bring to full boil on medium heat, stirring constantly. Pour over cake.
REFRIGERATE at least 2 hours before serving. Store leftovers in refrigerator.
Combinations:
Do not be afraid to experiment with your favorite flavor combinations.
You may want to try a chocolate cake with vanilla, banana or chocolate fudge pudding. What about a strawberry cake with banana pudding? A white cake will offer you plenty of versatility for all different flavors of Jell-O pudding.
You can make this cake as a single layer 9×13 or into cupcakes.
Top the cake or cupcakes with a small amount of powered sugar or fat free whipped topping. If you make your own frosting then use skim milk or fat free half and half.
Dieter Warning:
This treat is not low carb or low sugar. It is a low fat alternative to a regular piece of cake. It is not healthy and should not be consumed in large quantities. If you make a cake then consider freezes pieces of it in Ziploc bags as single servings to prevent overeating. It is just a snack to eat when the sugar cravings come.