Lemon pudding poke cake

15 Servings

Ingredients

Quantity Ingredient
2 Layer size white cake mix
2 Egg whites
1⅓ cup Water
4 cups Cold 2 % milk
1 pack (8-serving size) JELL-O Lemon Flavor Instant Pudding

Directions

PREPARE cake mix as directed on package for 13x9-inch baking pan using 2 egg whites and 1⅓ cup water. Remove from oven. Immediately poke holes down through cake to pan with round handle of a wooden spoon. (Or poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.

POUR cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Quickly pour about ½ of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand to thicken slightly. Spoon over top of cake, swirling to "frost" cake.

REFRIGERATE at least 1 hour or until ready to serve. Store cake in refrigerator. Makes 15 servings.

Recipe by: KRAFT WEBSITE

Posted to brand-name-recipes by Meg Antczak <meginny@...> on Jan 19, 1998

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