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Ingredients
Ok - here it is. After all the comments about it I'm almost afraid to reveal how easy this one is to make.
Ingredients:
1 cake mix plus whatever the box says you must add (eggs, oil, etc.)
2 boxes of Jello Cook 'n' Serve pudding mix - do NOT try this with that crappy instant pudding stuff
6 cups milk
1 can whipped cream
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Directions
Directions:
Bake the cake in a 9X13 pan per box directions. Set it on a wire rack to cool. It's important to get the bottom of the pan to start cooling with the rest of it.
Leave the cake in the pan. After about 15 minutes of cooling, punch holes in the cake from the top with the handle of a wooden spoon or anything else about as big around as your pinky finger. Rotate the punch as it goes all the way to the bottom of the pan. For those who really care, you can punch 50 holes in the 6X5 plus 5X4 pattern of the stars on the American Flag.
Prepare one batch of pudding. When it boils, pour it carefully into the holes in the cake. Let it sit while you prepare the next batch of pudding. Be sure to rinse the residue of the first batch out of the pan before beginning the second batch. Pour the second batch of pudding over the cake as frosting. You might have to top up a few of the holes with the second batch.
Put the cake in the refrigerator to cool for a few hours. Serve with whipped cream on top.
This can be done with any number of flavor combinations. The most popular so far is chocolate cake with banana pudding filler and chocolate pudding on top. I've also made triple chocolate, spice cake with butterscotch, carrot cake with butterscotch, white and banana, and lemon and vanilla.
I started making these cakes for my kids a generation ago and it got to the point where I was assigned to dessert any time there was a potluck.
Enjoy the cake, and I'll see you at the jam! |
