Double Fudge Poke Cake

Ingredients

Cake

• 1

  box Betty Crocker™ Super Moist™ chocolate fudge cake mix
• 1 1/4

  cups water
• 1/2

  cup unsweetened applesauce
• 3

  eggs

Filling

• 1

  box (3.9 oz) Jell-O™ chocolate fudge-flavor instant pudding & pie filling mix
• 2

  cups fat-free (skim) milk

Topping

• 1

  container (8 oz) Cool Whip frozen whipped topping, thawed
• 2

  tablespoons dark chocolate shavings (0.4 oz from 9.7-oz 62% cacao semisweet dark chocolate bar)
• 
  

Steps

1 Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

2 In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.

3 Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling rack 5 minutes. With handle of wooden spoon (1/2 inch in diameter), poke holes almost to bottom every 1/2 inch, wiping spoon handle occasionally with paper towel to reduce sticking.

4 In medium bowl, beat Filling ingredients with whisk about 2 minutes or until starting to thicken. Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling will remain on top of cake.) Refrigerate about 2 hours or until chilled.

5 When ready to serve, drop whipped topping by spoonfuls over cake; spread evenly. Sprinkle with chocolate shavings. Cut into 5 rows by 3 rows. Store loosely covered in refrigerator.