I needed to make a cake a few days ago and it needed to be egg-free, so I went searching for something on the internet. Actually I ended up on Pinterest where I found the post about using can sodas with a cake mix to eliminate eggs and oil.
The reviews were mostly good so I thought I would give it a try, but I didn’t have any icing on hand so I decided to go for a ‘mash-up’ of sorts. I mixed the soda cake (but I didn’t actually use soda) with a poke cake and came up with a cookies and cream poke cake, which was very moist and extremely yummy.
I only used ingredients I already had on hand.
1 box of yellow cake mix
1 can of carbonated water
1 box of cookies and cream instant pudding mix – 4 serving size
1 box of vanilla instant pudding mix – 4 serving size
4 cups of milk
6 Oreo cookies, crumbled for topping
Using a mixer combine cake mix with the can of carbonated water and bake in a 9 x 13 pan following directions on box.
Cool cake completely, then using a large tine fork or the end of a wooden spoon poke holes all over the cake.
Mix the two pudding mixes together dry first, then add milk and mix well. Pour over the top of the cake and sprinkle the crumbled cookies over the pudding.
Cover the cake with plastic wrap or foil and place the cake in the refrigerator for several hours before serving.
If you happen to have left-overs, store in fridge and enjoy even more the next day. Maybe for breakfast…just saying.