Red Velvet Revisited

Its always fun to try new recipes, but sometimes there are those you want to repeat for a special occasion. Last winter I made the Red Velvet Poke Cake for a couple of occasions and blogged about it in the January 5 (2013) post.

When it was my turn to help with refreshments for a local women’s club this holiday season, I thought this was the perfect dessert. We used crushed holiday Oreos on top to add to the festive look.  Holiday table décor, mini-jars of red and green M&M for favors, Candy Cane Hersey mint candies, coffee and hot tea were just the right fare to follow a beautiful program given by the local music club.

Here’s the recipe again…

Red Velvet Poke Cake

Ingredients:

1 box Red Velvet cake mix

ingredients needed to make cake (eggs, oil & water)

2 (3.4 oz) boxes instant Cheesecake-flavored pudding

4 cups milk

1 (8 oz) tub frozen whipped topping, thawed

10 Oreo cookies, crushed

Directions:

Prepare cake mix according to package directions for a 9x13 cake. When the cake comes out of the oven, allow it to cool for just a couple of minutes. Then, with a wooden spoon handle, a spatula handle, or some other similarly-sized object, begin poking holes in the warm cake.  (You want big holes for the pudding to ooze into, poke down to the bottom of the cake).

In a medium bowl, whisk together pudding mix with 4 cups of milk. Whisk until all the lumps are gone.

Pour pudding over cake, taking care to pour it into the holes as much as possible. Spread it all out and using the back of the spoon, gently push pudding down into the holes.

Put the cake into the refrigerator to set and cool (at least 2 hours). When the cake is completely cooled, spread on whipped topping. Spread it evenly over the pudding layer.

Just before serving top with crushed Oreos. Be sure to keep the cake (if there are leftovers) in the refrigerator.