On 2/16/2015 12:36 PM, Ophelia wrote:
>
>
> "jinx the minx" > wrote in message
> ...
>
>> Janet B > wrote:
>>> Does anyone have a dessert recipe that uses a boxed yellow cake mix
>>> and no nuts or chocolate? I got the cake last fall to do some recipe
>>> and then my husband got his kidney stone. After that no nuts and no
>>> chocolate. It can be as hokey as you please. We're both from the
>>> mid-west and have probably seen it all before. Wasn't there a cake
>>> mix recipe at one time that used canned fruit?
>>> Janet US
>>
>> You could always make a Midwestern friendly poke cake with any flavor
>> pudding or jello. As a kid I liked them with banana or vanilla pudding.
>> Just make sure to use a boiled pudding and not instant.
>
> Please would you explain that more fully? I have never bought a boxed
> cake mix
> but I would be willing to try it if you explain how the jello works with
> it.
>
>

Some time ago, somebody got the idea of adding a box of pudding to a box
of cake mix - it could have been during the 70s. Typically you added a
bunch of oil to the mixes too which gave you a richer, moister, cake.
The practice got to be so popular that some mixes will claim to have
pudding already in the mix.

"Poke" cake refers to the practice of poking holes in the warm cake and
pouring Jello on the top. The holes make the cake accept the liquid more
easily and gives it some interesting striations. I have not heard of
pouring pudding onto a poke cake but it appears that some people do.

My feeling on the subject is that well heck, if you're gonna poke holes
in a cake and pour stuff on it, you might as well make tres leches cake.
This is pretty much instant death to lactose intolerant folks like me
but what a way to go!

http://www.foodnetwork.com/recipes/t...ke-recipe.html

On Monday, February 16, 2015 at 6:36:43 PM UTC-6, dsi1 wrote:
>
> "Poke" cake refers to the practice of poking holes in the warm cake and
> pouring Jello on the top. The holes make the cake accept the liquid more
> easily and gives it some interesting striations. I have not heard of
> pouring pudding onto a poke cake but it appears that some people do.
>
Yes, the cake is rather interesting looking when cut into.
>
> My feeling on the subject is that well heck, if you're gonna poke holes
> in a cake and pour stuff on it, you might as well make tres leches cake.
> This is pretty much instant death to lactose intolerant folks like me
> but what a way to go!
>
> http://www.foodnetwork.com/recipes/t...ke-recipe.html
>
>
I've not eaten one of those but would like to try it. It is my understanding the milk takes about 24 hours to completely soak into the cake. Looks like another cake that will splatter when dropped. :-))

On 2/16/2015 2:48 PM, wrote:
> On Monday, February 16, 2015 at 6:36:43 PM UTC-6, dsi1 wrote:
>>
>> "Poke" cake refers to the practice of poking holes in the warm cake and
>> pouring Jello on the top. The holes make the cake accept the liquid more
>> easily and gives it some interesting striations. I have not heard of
>> pouring pudding onto a poke cake but it appears that some people do.
>>
> Yes, the cake is rather interesting looking when cut into.
>>
>> My feeling on the subject is that well heck, if you're gonna poke holes
>> in a cake and pour stuff on it, you might as well make tres leches cake.
>> This is pretty much instant death to lactose intolerant folks like me
>> but what a way to go!
>>
>> http://www.foodnetwork.com/recipes/t...ke-recipe.html
>>
>>
> I've not eaten one of those but would like to try it. It is my understanding the milk takes about 24 hours to completely soak into the cake. Looks like another cake that will splatter when dropped. :-))
>

I think you're right about this. A tres leches cake is better when made
with a sponge rather than a box mix. The sponge cake has a firmer
structure which will hold up better to the milks.

"dsi1" > wrote in message
...
> On 2/16/2015 2:48 PM, wrote:
>> On Monday, February 16, 2015 at 6:36:43 PM UTC-6, dsi1 wrote:
>>>
>>> "Poke" cake refers to the practice of poking holes in the warm cake and
>>> pouring Jello on the top. The holes make the cake accept the liquid more
>>> easily and gives it some interesting striations. I have not heard of
>>> pouring pudding onto a poke cake but it appears that some people do.
>>>
>> Yes, the cake is rather interesting looking when cut into.
>>>
>>> My feeling on the subject is that well heck, if you're gonna poke holes
>>> in a cake and pour stuff on it, you might as well make tres leches cake.
>>> This is pretty much instant death to lactose intolerant folks like me
>>> but what a way to go!
>>>
>>> http://www.foodnetwork.com/recipes/t...ke-recipe.html
>>>
>>>
>> I've not eaten one of those but would like to try it. It is my
>> understanding the milk takes about 24 hours to completely soak into the
>> cake. Looks like another cake that will splatter when dropped. :-))
>>
>
> I think you're right about this. A tres leches cake is better when made
> with a sponge rather than a box mix. The sponge cake has a firmer
> structure which will hold up better to the milks.

Did you see the episode of America's Test Kitchen where they made it? Gee,
all the hoops they had to go through. And it's the sort of thing I would
have made when I was younger had I heard of it then. I used to love making
complicated things. Not sure anyone in my family would have liked it
though. We're not big dairy lovers.

On Monday, February 16, 2015 at 11:13:50 PM UTC-10, Julie Bove wrote:
> "dsi1" > wrote in message
> ...
> > On 2/16/2015 2:48 PM, wrote:
> >> On Monday, February 16, 2015 at 6:36:43 PM UTC-6, dsi1 wrote:
> >>>
> >>> "Poke" cake refers to the practice of poking holes in the warm cake and
> >>> pouring Jello on the top. The holes make the cake accept the liquid more
> >>> easily and gives it some interesting striations. I have not heard of
> >>> pouring pudding onto a poke cake but it appears that some people do.
> >>>
> >> Yes, the cake is rather interesting looking when cut into.
> >>>
> >>> My feeling on the subject is that well heck, if you're gonna poke holes
> >>> in a cake and pour stuff on it, you might as well make tres leches cake.
> >>> This is pretty much instant death to lactose intolerant folks like me
> >>> but what a way to go!
> >>>
> >>> http://www.foodnetwork.com/recipes/t...e-recipe..html
> >>>
> >>>
> >> I've not eaten one of those but would like to try it. It is my
> >> understanding the milk takes about 24 hours to completely soak into the
> >> cake. Looks like another cake that will splatter when dropped. :-))
> >>
> >
> > I think you're right about this. A tres leches cake is better when made
> > with a sponge rather than a box mix. The sponge cake has a firmer
> > structure which will hold up better to the milks.
>
> Did you see the episode of America's Test Kitchen where they made it? Gee,
> all the hoops they had to go through. And it's the sort of thing I would
> have made when I was younger had I heard of it then. I used to love making
> complicated things. Not sure anyone in my family would have liked it
> though. We're not big dairy lovers.

I have not seen that episode. The concept is not a difficult one though. You make a sponge cake with a good amount of eggs, poke holes in it, put a sweet mix of canned milk and cream on it and let it soak to the bottom. Frost with a whipped cream based frosting. The idea is kind of goofy in this country but a Mexican or South American wouldn't find it goofy at all.

dsi1 wrote:
>
> The idea is kind of goofy in this country but a Mexican or
> South American wouldn't find it goofy at all.

They raise and eat guinea pigs in Ecuador. Those heathens! ;-o

On Wednesday, February 18, 2015 at 6:58:04 AM UTC-10, Gary wrote:
> dsi1 wrote:
> >
> > The idea is kind of goofy in this country but a Mexican or
> > South American wouldn't find it goofy at all.
>
> They raise and eat guinea pigs in Ecuador. Those heathens! ;-o

Good point. ;-)

"dsi1" > wrote in message
...
\> Did you see the episode of America's Test Kitchen where they made it?
Gee,
> all the hoops they had to go through. And it's the sort of thing I would
> have made when I was younger had I heard of it then. I used to love
> making
> complicated things. Not sure anyone in my family would have liked it
> though. We're not big dairy lovers.

I have not seen that episode. The concept is not a difficult one though. You
make a sponge cake with a good amount of eggs, poke holes in it, put a sweet
mix of canned milk and cream on it and let it soak to the bottom. Frost with
a whipped cream based frosting. The idea is kind of goofy in this country
but a Mexican or South American wouldn't find it goofy at all.

---

They claimed that they had all sorts of problems with the normal recipe. I
read somewhere that on that show they look for problems that aren't really
there and reinvent the wheel. I think in a lot of cases this is true!

On 2/18/2015 1:35 PM, Julie Bove wrote:
>
> "dsi1" > wrote in message
> ...
> \> Did you see the episode of America's Test Kitchen where they made it?
> Gee,
>> all the hoops they had to go through. And it's the sort of thing I would
>> have made when I was younger had I heard of it then. I used to love
>> making
>> complicated things. Not sure anyone in my family would have liked it
>> though. We're not big dairy lovers.
>
> I have not seen that episode. The concept is not a difficult one though.
> You make a sponge cake with a good amount of eggs, poke holes in it, put
> a sweet mix of canned milk and cream on it and let it soak to the
> bottom. Frost with a whipped cream based frosting. The idea is kind of
> goofy in this country but a Mexican or South American wouldn't find it
> goofy at all.
>
> ---
>
> They claimed that they had all sorts of problems with the normal
> recipe. I read somewhere that on that show they look for problems that
> aren't really there and reinvent the wheel. I think in a lot of cases
> this is true!

Well, they do have an hour, or however long the show is, to fill. They
probably be finding all kinds of problems with cooking a guinea pig -
one of the simplest of rodents to prepare!

On Wed, 18 Feb 2015 08:44:20 -0800 (PST), dsi1 >
wrote:

>
> I have not seen that episode. The concept is not a difficult one though. You make a sponge cake with a good amount of eggs, poke holes in it, put a sweet mix of canned milk and cream on it and let it soak to the bottom. Frost with a whipped cream based frosting. The idea is kind of goofy in this country but a Mexican or South American wouldn't find it goofy at all.

I've eaten it twice and it's delicious. Wouldn't turn it down if
someone offered it to me again.

--
A kitchen without a cook is just a room

On Wednesday, February 18, 2015 at 2:49:48 PM UTC-10, sf wrote:
> On Wed, 18 Feb 2015 08:44:20 -0800 (PST), dsi1 <>
> wrote:
>
> >
> > I have not seen that episode. The concept is not a difficult one though.. You make a sponge cake with a good amount of eggs, poke holes in it, put a sweet mix of canned milk and cream on it and let it soak to the bottom. Frost with a whipped cream based frosting. The idea is kind of goofy in this country but a Mexican or South American wouldn't find it goofy at all.
>
> I've eaten it twice and it's delicious. Wouldn't turn it down if
> someone offered it to me again.

That goes double for me! Of course that means I have to stick very close to a water closet but 'tis a small price to pay.

>
> --
> A kitchen without a cook is just a room

"dsi1" > wrote in message
...
> On 2/16/2015 12:36 PM, Ophelia wrote:
>>
>>
>> "jinx the minx" > wrote in message
>> ...
>>
>>> Janet B > wrote:
>>>> Does anyone have a dessert recipe that uses a boxed yellow cake mix
>>>> and no nuts or chocolate? I got the cake last fall to do some recipe
>>>> and then my husband got his kidney stone. After that no nuts and no
>>>> chocolate. It can be as hokey as you please. We're both from the
>>>> mid-west and have probably seen it all before. Wasn't there a cake
>>>> mix recipe at one time that used canned fruit?
>>>> Janet US
>>>
>>> You could always make a Midwestern friendly poke cake with any flavor
>>> pudding or jello. As a kid I liked them with banana or vanilla pudding.
>>> Just make sure to use a boiled pudding and not instant.
>>
>> Please would you explain that more fully? I have never bought a boxed
>> cake mix
>> but I would be willing to try it if you explain how the jello works with
>> it.
>>
>>
>
> Some time ago, somebody got the idea of adding a box of pudding to a box
> of cake mix - it could have been during the 70s. Typically you added a
> bunch of oil to the mixes too which gave you a richer, moister, cake. The
> practice got to be so popular that some mixes will claim to have pudding
> already in the mix.
>
> "Poke" cake refers to the practice of poking holes in the warm cake and
> pouring Jello on the top. The holes make the cake accept the liquid more
> easily and gives it some interesting striations. I have not heard of
> pouring pudding onto a poke cake but it appears that some people do.
>
> My feeling on the subject is that well heck, if you're gonna poke holes in
> a cake and pour stuff on it, you might as well make tres leches cake. This
> is pretty much instant death to lactose intolerant folks like me but what
> a way to go!
>
> http://www.foodnetwork.com/recipes/t...ke-recipe.html

Thanks Mr D I am surprised that mixing cake mix and pudding together
would allow a cake to bake propely.

--
http://www.helpforheroes.org.uk/shop/

On Tue, 17 Feb 2015 09:09:12 -0000, "Ophelia"
> wrote:

> Thanks Mr D I am surprised that mixing cake mix and pudding together
> would allow a cake to bake propely.

People mixed boxed pudding with boxed cake mixes long before pudding
cakes came in a box. They're like a moist pound cake, not bad at all.


--
A kitchen without a cook is just a room

On Tuesday, February 17, 2015 at 3:09:11 AM UTC-6, Ophelia wrote:
>
> I am surprised that mixing cake mix and pudding together
> would allow a cake to bake propely.
>
>
Believe it or not, the cake comes out great and the dry pudding mix has no adverse effects.

> wrote in message
...
> On Tuesday, February 17, 2015 at 3:09:11 AM UTC-6, Ophelia wrote:
>>
>> I am surprised that mixing cake mix and pudding together
>> would allow a cake to bake propely.
>>
>>
> Believe it or not, the cake comes out great and the dry pudding mix has no
> adverse effects.

Is that because it is made with a 'cake mix' rather than regular cake
recipe?

--
http://www.helpforheroes.org.uk/shop/

On Wed, 18 Feb 2015 16:50:07 -0000, "Ophelia"
> wrote:

>
>
> > wrote in message
> ...
> > On Tuesday, February 17, 2015 at 3:09:11 AM UTC-6, Ophelia wrote:
> >>
> >> I am surprised that mixing cake mix and pudding together
> >> would allow a cake to bake propely.
> >>
> >>
> > Believe it or not, the cake comes out great and the dry pudding mix has no
> > adverse effects.
>
> Is that because it is made with a 'cake mix' rather than regular cake
> recipe?

Why would that be?

--
A kitchen without a cook is just a room

"Ophelia" > wrote in message
...
>
>
> > wrote in message
> ...
>> On Tuesday, February 17, 2015 at 3:09:11 AM UTC-6, Ophelia wrote:
>>>
>>> I am surprised that mixing cake mix and pudding together
>>> would allow a cake to bake propely.
>>>
>>>
>> Believe it or not, the cake comes out great and the dry pudding mix has
>> no
>> adverse effects.
>
> Is that because it is made with a 'cake mix' rather than regular cake
> recipe?

No. A cake mix is really no different than a scratch cake. They just mix
all of the dry ingredients up for you. You then add egg, butter or oil,
water, milk, juice, whatever, depending on what kind of cake it is. The
pudding just adds moistness.

On Wednesday, February 18, 2015 at 10:50:03 AM UTC-6, Ophelia wrote:
> > wrote in message
> >>
> > Believe it or not, the cake comes out great and the dry pudding mix has no
> > adverse effects.
>
> Is that because it is made with a 'cake mix' rather than regular cake
> recipe?
>
>
I'm guessing yes.

On Monday, February 16, 2015 at 11:09:11 PM UTC-10, Ophelia wrote:
> "dsi1" > wrote in message
> ...
> > On 2/16/2015 12:36 PM, Ophelia wrote:
> >>
> >>
> >> "jinx the minx" > wrote in message
> >> ...
> >>
> >>> Janet B > wrote:
> >>>> Does anyone have a dessert recipe that uses a boxed yellow cake mix
> >>>> and no nuts or chocolate? I got the cake last fall to do some recipe
> >>>> and then my husband got his kidney stone. After that no nuts and no
> >>>> chocolate. It can be as hokey as you please. We're both from the
> >>>> mid-west and have probably seen it all before. Wasn't there a cake
> >>>> mix recipe at one time that used canned fruit?
> >>>> Janet US
> >>>
> >>> You could always make a Midwestern friendly poke cake with any flavor
> >>> pudding or jello. As a kid I liked them with banana or vanilla pudding.
> >>> Just make sure to use a boiled pudding and not instant.
> >>
> >> Please would you explain that more fully? I have never bought a boxed
> >> cake mix
> >> but I would be willing to try it if you explain how the jello works with
> >> it.
> >>
> >>
> >
> > Some time ago, somebody got the idea of adding a box of pudding to a box
> > of cake mix - it could have been during the 70s. Typically you added a
> > bunch of oil to the mixes too which gave you a richer, moister, cake. The
> > practice got to be so popular that some mixes will claim to have pudding
> > already in the mix.
> >
> > "Poke" cake refers to the practice of poking holes in the warm cake and
> > pouring Jello on the top. The holes make the cake accept the liquid more
> > easily and gives it some interesting striations. I have not heard of
> > pouring pudding onto a poke cake but it appears that some people do.
> >
> > My feeling on the subject is that well heck, if you're gonna poke holes in
> > a cake and pour stuff on it, you might as well make tres leches cake. This
> > is pretty much instant death to lactose intolerant folks like me but what
> > a way to go!
> >
> > http://www.foodnetwork.com/recipes/t...ke-recipe.html
>
> Thanks Mr D I am surprised that mixing cake mix and pudding together
> would allow a cake to bake propely.

It's a goofy idea alright. OTOH, you're mostly adding starch and sugar to starch and sugar. My guess is that the important part is, in reality, the third of a cup of oil that's added and the added sugar boost.

>
> --
> http://www.helpforheroes.org.uk/shop/

On Tue, 17 Feb 2015 22:31:36 -0800 (PST), dsi1 >
wrote:

> On Monday, February 16, 2015 at 11:09:11 PM UTC-10, Ophelia wrote:
> > "dsi1" > wrote in message
> > ...
> > >
> > > My feeling on the subject is that well heck, if you're gonna poke holes in
> > > a cake and pour stuff on it, you might as well make tres leches cake. This
> > > is pretty much instant death to lactose intolerant folks like me but what
> > > a way to go!
> > >
> > > http://www.foodnetwork.com/recipes/t...ke-recipe.html
> >
> > Thanks Mr D I am surprised that mixing cake mix and pudding together
> > would allow a cake to bake propely.
>
> It's a goofy idea alright. OTOH, you're mostly adding starch and sugar to starch and sugar. My guess is that the important part is, in reality, the third of a cup of oil that's added and the added sugar boost.
>

Cornstarch in the pudding has to play a role too. Don't ask me what
role, I'm not a chemist. I've never poked holes in a cake, but I know
that I combined a package of pudding with a package of cake mix at
least once back in the day and it was very good. That's why
manufacturers eventually came out with pudding cake mixes.

--
A kitchen without a cook is just a room

sf wrote:
>
> Cornstarch in the pudding has to play a role too. Don't ask me what
> role, I'm not a chemist. I've never poked holes in a cake, but I know
> that I combined a package of pudding with a package of cake mix at
> least once back in the day and it was very good. That's why
> manufacturers eventually came out with pudding cake mixes.

Don't forget though....this is the anti-carb group to beat all. No one
here should be making cakes.

On Wed, 18 Feb 2015 08:27:24 -0500, Gary > wrote:

> sf wrote:
> >
> > Cornstarch in the pudding has to play a role too. Don't ask me what
> > role, I'm not a chemist. I've never poked holes in a cake, but I know
> > that I combined a package of pudding with a package of cake mix at
> > least once back in the day and it was very good. That's why
> > manufacturers eventually came out with pudding cake mixes.
>
> Don't forget though....this is the anti-carb group to beat all. No one
> here should be making cakes.

Probably because sugar + white flour = bad for anyone even flirting
with diabetes. We carb loaded in the 70s & 80s and now we're paying
for it. Lots of people developed very bad habits. You can't bread
and fry every piece of meat that's destined for dinner without paying
for it eventually. I saw a recipe yesterday that was a perfect
example of taking something healthy and turning it into a heart attach
on a plate. No noodles, but they could have opened a deli with all
the cheese that had been slopped on it. Ugh.

--
A kitchen without a cook is just a room

On Wednesday, February 18, 2015 at 7:58:34 AM UTC-6, sf wrote:
>
>
> You can't bread and fry every piece of meat that's destined
> for dinner without paying for it eventually.
>
If you skip the potatoes and bread, you can enjoy breaded and
fried meat as often as you like. You can also fry w/o breading.

--Bryan

On Wednesday, February 18, 2015 at 3:04:36 AM UTC-10, sf wrote:
> On Tue, 17 Feb 2015 22:31:36 -0800 (PST), dsi1 <>
> wrote:
>
> > On Monday, February 16, 2015 at 11:09:11 PM UTC-10, Ophelia wrote:
> > > "dsi1" > wrote in message
> > > ...
> > > >
> > > > My feeling on the subject is that well heck, if you're gonna poke holes in
> > > > a cake and pour stuff on it, you might as well make tres leches cake. This
> > > > is pretty much instant death to lactose intolerant folks like me but what
> > > > a way to go!
> > > >
> > > > http://www.foodnetwork.com/recipes/t...ke-recipe.html
> > >
> > > Thanks Mr D I am surprised that mixing cake mix and pudding together
> > > would allow a cake to bake propely.
> >
> > It's a goofy idea alright. OTOH, you're mostly adding starch and sugar to starch and sugar. My guess is that the important part is, in reality, the third of a cup of oil that's added and the added sugar boost.
> >
>
> Cornstarch in the pudding has to play a role too. Don't ask me what
> role, I'm not a chemist. I've never poked holes in a cake, but I know
> that I combined a package of pudding with a package of cake mix at
> least once back in the day and it was very good. That's why
> manufacturers eventually came out with pudding cake mixes.
>
> --
> A kitchen without a cook is just a room

I'm not a chemist either but any cake can be improved with the addition of more sugar and oil! :-)

"dsi1" > wrote in message
...
> On 2/16/2015 12:36 PM, Ophelia wrote:
>>
>>
>> "jinx the minx" > wrote in message
>> ...
>>
>>> Janet B > wrote:
>>>> Does anyone have a dessert recipe that uses a boxed yellow cake mix
>>>> and no nuts or chocolate? I got the cake last fall to do some recipe
>>>> and then my husband got his kidney stone. After that no nuts and no
>>>> chocolate. It can be as hokey as you please. We're both from the
>>>> mid-west and have probably seen it all before. Wasn't there a cake
>>>> mix recipe at one time that used canned fruit?
>>>> Janet US
>>>
>>> You could always make a Midwestern friendly poke cake with any flavor
>>> pudding or jello. As a kid I liked them with banana or vanilla pudding.
>>> Just make sure to use a boiled pudding and not instant.
>>
>> Please would you explain that more fully? I have never bought a boxed
>> cake mix
>> but I would be willing to try it if you explain how the jello works with
>> it.
>>
>>
>
> Some time ago, somebody got the idea of adding a box of pudding to a box
> of cake mix - it could have been during the 70s. Typically you added a
> bunch of oil to the mixes too which gave you a richer, moister, cake. The
> practice got to be so popular that some mixes will claim to have pudding
> already in the mix.

I do remember those pudding in the mix cakes. What I don't remember is
anyone poking holes in the cake and pouring pudding in. That almost sounds
like a *******ized Tres Leches cake.
>
> "Poke" cake refers to the practice of poking holes in the warm cake and
> pouring Jello on the top. The holes make the cake accept the liquid more
> easily and gives it some interesting striations. I have not heard of
> pouring pudding onto a poke cake but it appears that some people do.
>
> My feeling on the subject is that well heck, if you're gonna poke holes in
> a cake and pour stuff on it, you might as well make tres leches cake. This
> is pretty much instant death to lactose intolerant folks like me but what
> a way to go!
>
> http://www.foodnetwork.com/recipes/t...ke-recipe.html

I have never tried one. They actually served that at a Mexican place that
we used to eat at. We were very ambivalent about that place. We'd love the
food and eat there a lot, then one day the food would come with seemingly no
seasoning to it. The rice would be barely pink so they clearly added
something to it but certainly not enough of anything. So we'd quit going.

Then we'd think about it and decide to try it again the food would be good
for a while. Repeat.

Then just when I thought about going again, it was no longer there. I did
ask around because most of the Mexican restaurant owners around here know
the owners of the other places. But nobody knew what happened to this
place. We also used to run into the owner at Costco now and then but
haven't seen him since.

On Tue, 17 Feb 2015 01:11:43 -0800, "Julie Bove"
> wrote:

> I do remember those pudding in the mix cakes. What I don't remember is
> anyone poking holes in the cake and pouring pudding in.

Me either. Jello Poke Cakes got the holes.
http://www.kraftrecipes.com/recipes/...ake-53184.aspx

--
A kitchen without a cook is just a room

On Tuesday, February 17, 2015 at 1:47:52 PM UTC-6, sf wrote:
> On Tue, 17 Feb 2015 01:11:43 -0800, "Julie Bove"
> > wrote:
>
> > I do remember those pudding in the mix cakes. What I don't remember is
> > anyone poking holes in the cake and pouring pudding in.
>
> Me either. Jello Poke Cakes got the holes.
> http://www.kraftrecipes.com/recipes/...ake-53184.aspx
>
> --
> A kitchen without a cook is just a room

Pudding Poke Cakes also got the holes:

http://www.kraftrecipes.com/recipes/...ake-51639.aspx

http://www.kraftrecipes.com/recipes/...ake-53933.aspx

http://www.kraftrecipes.com/recipes/...es-162442.aspx

http://www.kraftrecipes.com/recipes/...es-162443.aspx

On Tue, 17 Feb 2015 14:47:24 -0800 (PST), wrote:

> On Tuesday, February 17, 2015 at 1:47:52 PM UTC-6, sf wrote:
> > On Tue, 17 Feb 2015 01:11:43 -0800, "Julie Bove"
> > > wrote:
> >
> > > I do remember those pudding in the mix cakes. What I don't remember is
> > > anyone poking holes in the cake and pouring pudding in.
> >
> > Me either. Jello Poke Cakes got the holes.
> > http://www.kraftrecipes.com/recipes/...ake-53184.aspx
> >
> > --
> > A kitchen without a cook is just a room
>
> Pudding Poke Cakes also got the holes:
>
> http://www.kraftrecipes.com/recipes/...ake-51639.aspx
>
> http://www.kraftrecipes.com/recipes/...ake-53933.aspx
>
> http://www.kraftrecipes.com/recipes/...es-162442.aspx
>
> http://www.kraftrecipes.com/recipes/...es-162443.aspx

Thanks. Never heard of pudding poke cake before. It seems like all
sorts of weird things are on the internet.

--
A kitchen without a cook is just a room

sf > wrote:
> On Tue, 17 Feb 2015 14:47:24 -0800 (PST), wrote:
>
>> On Tuesday, February 17, 2015 at 1:47:52 PM UTC-6, sf wrote:
>>> On Tue, 17 Feb 2015 01:11:43 -0800, "Julie Bove"
>>> > wrote:
>>>
>>>> I do remember those pudding in the mix cakes. What I don't remember is
>>>> anyone poking holes in the cake and pouring pudding in.
>>>
>>> Me either. Jello Poke Cakes got the holes.
>>> http://www.kraftrecipes.com/recipes/...ake-53184.aspx
>>>
>>> --
>>> A kitchen without a cook is just a room
>>
>> Pudding Poke Cakes also got the holes:
>>
>> http://www.kraftrecipes.com/recipes/...ake-51639.aspx
>>
>> http://www.kraftrecipes.com/recipes/...ake-53933.aspx
>>
>> http://www.kraftrecipes.com/recipes/...es-162442.aspx
>>
>> http://www.kraftrecipes.com/recipes/...es-162443.aspx
>
> Thanks. Never heard of pudding poke cake before. It seems like all
> sorts of weird things are on the internet.


And to think it existed years before the Internet!
--
jinx the minx

On Tuesday, February 17, 2015 at 6:55:13 PM UTC-6, Jinx the Minx wrote:
>
> sf > wrote:
> >
> > Thanks. Never heard of pudding poke cake before. It seems like all
> > sorts of weird things are on the internet.
>
>
> And to think it existed years before the Internet!
>
> jinx the minx
>
>
Yep, looooooooooong before the internet. First one I ever had was in the early 70's.

On Wed, 18 Feb 2015 00:54:30 +0000 (UTC), jinx the minx
> wrote:

> sf > wrote:
> > On Tue, 17 Feb 2015 14:47:24 -0800 (PST), wrote:
> >
> >> On Tuesday, February 17, 2015 at 1:47:52 PM UTC-6, sf wrote:
> >>> On Tue, 17 Feb 2015 01:11:43 -0800, "Julie Bove"
> >>> > wrote:
> >>>
> >>>> I do remember those pudding in the mix cakes. What I don't remember is
> >>>> anyone poking holes in the cake and pouring pudding in.
> >>>
> >>> Me either. Jello Poke Cakes got the holes.
> >>> http://www.kraftrecipes.com/recipes/...ake-53184.aspx
> >>>
> >>> --
> >>> A kitchen without a cook is just a room
> >>
> >> Pudding Poke Cakes also got the holes:
> >>
> >> http://www.kraftrecipes.com/recipes/...ake-51639.aspx
> >>
> >> http://www.kraftrecipes.com/recipes/...ake-53933.aspx
> >>
> >> http://www.kraftrecipes.com/recipes/...es-162442.aspx
> >>
> >> http://www.kraftrecipes.com/recipes/...es-162443.aspx
> >
> > Thanks. Never heard of pudding poke cake before. It seems like all
> > sorts of weird things are on the internet.
>
>
> And to think it existed years before the Internet!

There you GO! The internet not only tells us what is new, it is also
an archaeological dig. How true whatever we discover is... can be a
subject of great debate.

--
A kitchen without a cook is just a room