Red Velvet Poke Cake
** If you don't have a cream cheese frosting you use please take a look at mine and consider it.. Tastes A-M-A-Z-I-N-G**
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- 2 c
- self rising flour
- 2 Tbsp
- cocoa, unsweetened
- 2 c
- 1 c
- vegetable oil
- 1 c
- 2 tsp
- 1 tsp
- white vinegar
- 1/2 c
- prepared plain hot coffee
- 2 oz
- red food coloring drops
- 2 box
- cheesecake instant pudding mix
- 4 c
- milk (for pudding)
1Preheat oven to 325
2In medium bowl whisk together flour and cocoa powder.
3In large bowl combine sugar and oil.
4With your blender mix eggs, buttermilk, vanilla and food coloring with your sugar mixture.
5Blend in your coffee (Do Not skip this step, it gives your cake an AMAZING flavor)and vinegar.
6Combine dry ingred's to your wet a little at a time just until combined. (Do not over blend)
7Grease your pan(s) generously(depending on what kind of cake you would like)with crisco and dust lightly with flour.
8Pour your batter evenly into your pan(s).
9Bake cake 30-40 minutes or until tooth pick comes out clean.
10Remove cake from oven, let cool 5-8 minutes. While your cake is cooling prepare your pudding.
11Once cake is slightly cooled take the end of a wooden spoon (or similar size object) and poke multiple holes all over your cake making sure you go all the way through to the bottom of the pan.
12Pour your pudding mix over your cake making sure to focus on getting the pudding into the holes. Try to spread out the pudding as evenly as possible.
13Put your cake in the fridge to let set atleast 2 hours. Top with your favorite cream cheese frosting or with cool whip and sprinkle with crushed oreos.
**** This cake needs to be kept refrigerated**** (If you want, you can let your cake come to room temp before serving)