Preheat oven to 350 degrees. Line an 8 x 8 inch cake pan with parchment paper
In a large mixer bowl sift or whisk together all the dry ingredients until there are no lumps
Add the eggs. Beat on low 10 seconds to moisten the dry ingredients, Increase speed to medium. Beat on medium-low about 30 seconds or until fully combined
Add the butter. Beat on low about 10 seconds to break up the butter. Increase speed to medium. Beat on medium 30 seconds or until fully combined
Add the vanilla and milk. Beat on medium another 30 seconds or until fully combined.
Scoop the batter into the prepared cake pan. Spread the batter evenly throughout the pan. Bake at 350 degrees for 30-35 minutes or until lightly golden and a tester comes out clean. While cake is baking make my "Extra Quick Keto Instant Pudding" recipe and place it in the refrigerator until the cake is done baking. Remove the pudding from the refrigerator when there is one minute of baking time left
Once the cake is done baking remove it from the oven. Immediately take the handle of a wooden spoon and gently poke holes in the cake. The holes should be about 1 inch apart and about 3/4 of the way through the cake, Do not poke the holes completely through the bottom of the cake.. Immediately spoon the pudding over the holes in the cake . Make sure the pudding drips down into the holes of the cake. Spread the remaining pudding evenly over the top of the cake until it is completely covered
Place the cake in the refrigerator. Chill for 1 hour to fully set the pudding topping
Once chilled remove from the refrigerator and slice desired pieces. Store leftovers in an airtight container in the refrigerator up to 3 days