Chocolate Pistachio Poke Cake

Preheat oven to 350 degrees. Spray a 9-by-13-inch cake pan with butter- flavored cooking spray.

In a small bowl, combine 2/3 cup dry milk powder, 1 cup water and vinegar. Set aside.

In a large bowl, combine baking mix, Splenda, cocoa, and baking powder. Add milk mixture, margarine and vanilla extract. Using an electric mixer, blend on Low for 30 seconds. Continue blending on High for 2 minutes.

Spread batter evenly into prepared cake pan. Bake for 15 to 18 minutes or until a toothpick inserted near center comes out clean. Using the handle of a wooden spoon, evenly poke holes into warm cake at 1-inch intervals.

In a large bowl, combine 1 package dry pudding mix, 2/3 cup dry milk powder and 1 1/2 cups water. Mix well using a wire whisk. Spread pudding mixture evenly over top of cake, making sure it runs into holes. Refrigerate while preparing topping.

In same bowl, combine remaining package of dry pudding mix, remaining 2/3 cup dry milk powder, and remaining 1 cup water. Mix well using a wire whisk. Blend in Cool Whip Free. Evenly spread topping mixture over top. Refrigerate for at least 1 hour.