Butterscotch Poke Cake - Weight Watchers
Yield: 18 servings (3 points per serving for blue, green and purple)
Ingredients
- 1 box Pillsbury sugar-free classic yellow cake mix
- 12 oz. diet root beer
- 1 (1 oz.) box sugar-free instant butterscotch pudding
- 2 cups skim milk
- 5 Werther's sugar-free caramel coffee hard candies
Instructions
- Preheat oven to 325 degrees F.
- Add the cake mix and diet root beer to a large mixing bowl. Mix together using a hand held mixer on medium for 2 minutes.
- Add the cake batter to a 9x13 baking pan and bake according to the directions on the box, then let the cake cool.
- Use the handle of a wooden spoon to poke 40-50 holes in the cake.
- Mix together the pudding and skim milk according to the directions on the box, then spread the pudding over the cake. Use a rubber spatula to smooth it out and make sure the pudding gets into the holes.
- Cover the cake and refrigerate for two hours.
- Put the Werther's candy in a zip up bag. Use a rolling pin or meat mallet to break the candy into tiny pieces.
- Add the Cool Whip to the top of the cake and spread it out evenly. Sprinkle the candy pieces on top.