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Ingredients
- 1 pkg. (2 layer size) cake mix, any flavor
- 2 pkg. (4 serving size) Jello brand instant pudding, any complementary flavor
- 1 c. confectioners' sugar
- 4 c. cool lowfat milk
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 possibly 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, put together pudding mix with sugar in large bowl. Gradually stir in lowfat milk. Then beat at low speed of electric mixer for not more than 1 minute. (Don't overbeat.) Quickly, before pudding thickens, pour about one half of the thin pudding evenly over warm cake and into the holes to make stripes.
- 3. Allow remaining pudding to thicken slightly; then spoon over the top, swirling it to "frost" the cake. Refrigerate at least 1 hour. Store cake in your refrigerator.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1096g | |
| Calories 877 | |
| Calories from Fat 84 | 10% |
| Total Fat 9.59g | 12% |
| Saturated Fat 6.17g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 431mg | 18% |
| Potassium 1466mg | 42% |
| Total Carbs 168.22g | 45% |
| Dietary Fiber 0.0g | 0% |
| Sugars 168.24g | 112% |
| Protein 32.89g | 53% |
