LEMON PUDDING POKE CAKE

 

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Ingredients

  • 1 pkg. (2-layer size) white cake mix
  • 2 egg whites
  • 1-1/3 cups water
  • 1 qt. (4 cups) cold milk
  • 2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding & Pie Filling

Directions

  • Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using 2 egg whites and 1-1/3 cups water.
  • Remove from oven.
  • Immediately poke holes down through cake to pan with round handle of 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 milk into large bowl.
  • Add pudding mixes.
  • Beat with wire whisk 2 minutes.
  • Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes.
  • Let remaining pudding mixture stand until slightly thickened.
  • Spoon over top of cake, swirling to "frost" cake.
  • Refrigerate at least 1 hour or until ready to serve.
  • Cut into 24 squares.
  • Store cake in refrigerator.

Notes

Categories: Cake  Dessert  Oven  Refrigerator 
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