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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Pudding Cake Recipe

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This recipe for Pudding Cake is from Barbara Clarke's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pkg. (2 layer size) cake mix, any flavor
2 pkg. (4 serving size) Instant pudding, any flavor
4 c. cold milk
1 c. confectioners sugar
Directions:
Directions:
1. Prepare cake mix as directed on package, baking in 13X9 inch pan. Remove from oven. Poke holes at once down through the cake to the pan with the round handle of a wooden spoon (or poke holes with a plastic drinking straw, using a turning motion to make large holes). Holes should be 1 inch apart.
2. Only after poking holes, combine pudding mix with sugar in large bowl. Gradually stir in milk. The beat at low speed of electric mixer for not more than 1 minute. (Do not overbeat). Quickly before pudding thickens, pour one half of the thin pudding evenly over warm cake and into the holes to make the stripes.
3. Allow remaining pudding to thicken slightly; then spoon over the top, swirling it to frost the cake. Chill at least 1 hour. Store cake in refrigerator.

 

 

 

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