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AA- BETA KNOW IT
SUMMER 2016
Beta Cooking Corner
Next, combine the pudding mix and milk
together in a medium bowl (it can be the same
bowl you used before) and mix well. Allow the
pudding to set slightly (about 5 minutes) then
pour the pudding over the cake making sure to
fill the holes. Cover and refrigerate for 3 to 4
hours or even better, overnight.
When ready to serve, pour the whipping cream
into a large bowl and whip using a hand mixer
or in stand mixer until frothy. Add the
powdered sugar a tablespoon at a time until it
reaches your desires sweetness. Whip until you
get stiff peaks then spread the whipped cream
over the cake. Top with the fruit as desired.
Ingredients
1 (15.25-ounce) box yellow cake mix (prepared
to the box directions)
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1 (14-oune) can sweetened condensed milk
1 cup half and half
1 (3.4-ounce) box coconut cream instant
pudding
2 cups milk
See more at:
http://southernbite.com/2014/04/15/tr
e-leches-poke-cake-3-milk-pokecake/#sthash.AuCsFq9P.dpuf
Time in the Kitchen:
2 cups heavy whipping cream
30-Minute Prep
4 to 6 tablespoons powdered sugar
30-Minute Cook
cut fruit for topping (I like pineapple,
strawberries, and kiwi)
Instructions
Prepare the cake per the instructions on the box
in a 9x13 pan.
Once the cake has cooled slightly, use the end
of a wooden spoon to poke holes randomly in
the cake. In a medium bowl, combine the
sweetened condensed milk and half and half.
Pour that over the cake ensuring to fill the holes
with the mixture.
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