This is an easy recipe with great results every time. You start with a yellow cake mix, baked according to the directions on the box. Poke holes in the cake about 5-10 minutes after it comes out of the oven and top with vanilla pudding, refrigerate for 2 hours and then add the chocolate icing. Icing on pudding? Hmmm.... that could be a disaster! One quick and simple trick is to use a tub of your favorite chocolate icing, microwave for 15 seconds and pour it over the cold pudding, working quickly to smooth and distribute the icing evenly. Ta-Da!! A fabulous dessert that no one needs to know was hardly any work at all!
Ingredients:
1 yellow cake mix plus ingredients as listed on the box
1 tub Chocolate icing (not whipped!) (I use milk chocolate icing, but plain chocolate or chocolate fudge work great, too!)
2 small boxes vanilla instant pudding (or French vanilla)
4 cups cold milk
Bake the cake per the directions on the box. Allow to cool for about 5-10 minutes, then poke holes about 1 inch apart using the round handle of a wooden spoon. Combine 2 boxes of instant vanilla or French vanilla pudding with 4 cups of milk until smooth. Immediately pour over the top of the warm yellow cake, making sure to pour the mixture directly into the holes. Use a spoon to smooth out the pudding, gently pushing it into the holes as you work. Refrigerate for at least 2 hours. Now it's time to add the icing. Remove the lid and foil liner from the tub of icing. Place in tub in the microwave and heat on high for 15 seconds. Stir and then pour over the pudding layer and smooth the icing, working quickly. Refrigerate for 1 hour before serving. Refrigerate leftovers if you have any!
Ingredients:
1 yellow cake mix plus ingredients as listed on the box
1 tub Chocolate icing (not whipped!) (I use milk chocolate icing, but plain chocolate or chocolate fudge work great, too!)
2 small boxes vanilla instant pudding (or French vanilla)
4 cups cold milk
Bake the cake per the directions on the box. Allow to cool for about 5-10 minutes, then poke holes about 1 inch apart using the round handle of a wooden spoon. Combine 2 boxes of instant vanilla or French vanilla pudding with 4 cups of milk until smooth. Immediately pour over the top of the warm yellow cake, making sure to pour the mixture directly into the holes. Use a spoon to smooth out the pudding, gently pushing it into the holes as you work. Refrigerate for at least 2 hours. Now it's time to add the icing. Remove the lid and foil liner from the tub of icing. Place in tub in the microwave and heat on high for 15 seconds. Stir and then pour over the pudding layer and smooth the icing, working quickly. Refrigerate for 1 hour before serving. Refrigerate leftovers if you have any!
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