Of all the poke cakes I’ve made this has to be the most delicious one
Cake preparation: The oven should be preheated to 350°F, or 175°C. To prepare a baking dish, grease it and measure 9 by 13 inches. Whisk together the cake mix, eggs, oil from vegetables, and eggnog in a big basin. Mix on high speed until glossy. Using a toothpick put in the middle should come out clean after 25 to 30 minutes in the oven, after batter has been well prepared. Allow 10 minutes for pan cooling.
Fill the molds: Thicken the pudding by whisking in the eggnog, brandy (if using), and pudding mix in a medium bowl.
Stuff the cake: Before pouring the pudding mixture over the cooled cake, poke holes all over it.
Final flourish: Top the pudding with the whipped topping. Finish with a sprinkle of nutmeg and cinnamon.
Put in the fridge and let it cold for at least two hours before serving. Hope you savor it!
Fill the molds: Thicken the pudding by whisking in the eggnog, brandy (if using), and pudding mix in a medium bowl.
Stuff the cake: Before pouring the pudding mixture over the cooled cake, poke holes all over it.
Final flourish: Top the pudding with the whipped topping. Finish with a sprinkle of nutmeg and cinnamon.
Put in the fridge and let it cold for at least two hours before serving. Hope you savor it!
