Chocolate Strawberry Poke Cake

Chocolate Strawberry Poke Cake Chocolate Cake 2 cups Granulated Sugar 2 cups all-purpose flour 1 cup cocoa powder 1 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon salt 2 eggs 1 cup milk 1 cup vegetable oil 2 teaspoons vanilla extract 1 cup boiling water Strawberry Pudding 2 1/2 cups milk + 1/2 cup 4 eggs 1/4 cup cornstarch 3 tablespoons flour 1/2 cup Granulated Sugar 1 cup hulled and sliced strawberries Pink food coloring (optional) Topping 2 cups hulled and sliced strawberries whip topping Preheat oven to 300°F. Spray a 9x13-inch cake pan with non-stick cooking spray. Set aside. In a large bowl, whisk together sugar, flour, cocoa powder, baking powder, baking soda and salt Mix in eggs, milk, vegetable oil and vanilla. Mix in boiling water until smooth. Pour into a prepared pan and bake for 55-60 minutes or until done. Let cake cool completely. When cake is cool, use end of wooden spoon to poke holes into cake. For Strawberry Pudding: Heat 2 1/2 cups milk in medium sauce pan over medium heat. In a medium bowl, stir together 3 egg whites and 1 whole egg. Stir in cornstarch, flour and sugar. When milk is hot, stir in sugar mixture. Stir until smooth. In a blender blend 1/2 cup milk and 1 cup hulled and sliced strawberries. Add strawberry milk to heated milk. Stir. Add food coloring to reach desired color of pink. Stir and heat for 8 minutes. When pudding starts to thicken, remove from heat and pour pudding over cake. Place cake in refrigerator for 2-3 hours or until pudding is cold. When ready to serve, remove cake from fridge and add a layer of sliced strawberries. Top cake with whip topping Serve cold.