MAKES 1 (9 X 13-INCH) CAKE
We never really understood what all the fuss about chai was—until we tasted Chai Poke Cake. When you think about it, it makes sense. Chai is essentially a spiced milk from India that is usually made up of tea, milk, spices, and a sweetener. It is known to provide a sense of well-being. Enjoy a slice of this spice-infused cake and you, too, can enjoy calm and well-being in your daily life.
2 cups whole milk
4 chai tea bags
Nonstick cooking spray
1 (15.25- to 18-ounce) box spice cake mix
Eggs, oil, and water as directed on the cake mix box
1 (3.4-ounce) box vanilla instant pudding mix
1 (8-ounce) tub frozen whipped topping, thawed
In a small saucepan, heat the milk over medium heat until it begins to simmer. Immediately remove from the heat and pour into a heatproof 4-cup measure or 4-cup heatproof glass bowl. Add the tea bags and steep for 10 minutes. Remove and discard the tea bags. Let the milk mixture cool to room temperature while you prepare and bake the cake.
Preheat the oven to 350°F. Spray a 9 x13-inch baking dish with nonstick cooking spray.
Prepare and bake the cake according to the package directions for a 9 x 13-inch cake. Place the cake on a wire rack to cool for 10 minutes.
Poke holes evenly over the baked cake using the handle of a wooden spoon.
In a medium bowl, whisk together the pudding mix and the chai milk until the pudding is blended. Pour the pudding evenly over the top of the cake, spreading it evenly and filling in the poked holes. Cover and refrigerate the cake for 1 hour.
Frost the cake with the whipped topping. Cover and refrigerate the cake for at least 1 hour or up to overnight before serving.
TIP
If desired, sprinkle the finished cake lightly with ground cinnamon.