This is a great recipe for summer parties and gatherings (or you can eat it all yourself, yay!) and is really easy. Remember that white cake with the jello in it that was a staple of grade school lunch? This is the same concept, except you use pudding instead of jello. You can vary the pudding/cake flavors to suit your own tastes, my favorite follows and is something like Boston Cream Pie, but way easier!
1 9x13 yellow cake, cooled and unfrosted (a box mix works great)
1 box vanilla pudding (instant or cooked, 4 or 6 serving)
1 box chocolate pudding (same as above)
Using a wooden spoon handle, pencil, dowel, etc. poke holes in the cake about 1/2 inch apart, covering the entire cake. Prepare first box of pudding as directed on box (can do either pie filling or regular prep) and pour over cake before it sets, filling holes. Prepare second box of pudding as desired and pour over cake before it sets, fill any remaining holes and spread evenly 'to frost.' Cover and refrigerate at least 2-3 hours. Serve cold and store in the fridge. Adjust flavors, preparation, etc to suit your own tastes, I like lots of pudding so use the 6 serving size box. The possibilities are endless, enjoy!
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