Pudding Cake

As y'all probably know by now, Handsome and I teach a Sunday School class for college and singles. When we started teaching a couple of years ago we decided that Sunday night after church would be a great time to get together and hang out with them. Since I love to cook, I make dinner for them - usually something simple that everyone will probably like. Last night we had spaghetti, and I made a chocolate cake for dessert that everyone loved! I'm not much for baking cakes - I have some sort of mental block - but this one was easy.

Pudding Cake

1 box cake mix (+ ingredients called for on box)
1 box instant pudding (+ 2 cups milk for prep)
1 (8 ounce) container of "frozen whipped topping", thawed (Why don't recipes usually just say Cool Whip? 'Cause you know that's what you'll use anyway.)

Prepare cake mix according to package directions in a 9 x 13 pan. Cool on a wire rack. When the cake is cool, poke holes all over it, using the handle of a wooden spoon or a citrus peeler if that's all you have handy like me. Whisk the pudding and milk until smooth and thickened then immediately pour over cake. Spread the top with your "whipped topping", cover and refrigerate for at least 4 hours, until completely chilled.

I feel as though I need to add a disclaimer onto every recipe I post saying, "Please adjust this according to your family's taste" because I always say that! But this is yet another recipe where you really cannot go wrong with any flavors you choose. I used Devil's Food for the cake and Chocolate Fudge for the pudding on the cake I served last night but the choices are endless. You could do white cake with lemon pudding, yellow cake with pistachio pudding, chocolate cake with butterscotch pudding ...