Chocolate Pudding Cake
This great all-family ooey-gooey recipe can also be used for casual entertaining. Makes:12 servings 1box Betty Crocker(r) SuperMoist(r) chocolate fudge cake mix Water, vegetable oil and eggs called for on cake mix box 1 box (4-serving size) milk chocolate instant pudding and pie filling mix 2 cups cold milk 1.Heat oven to 350°F (325°F for dark or nonstick pan). 2.Make and cool cake as directed on box for 13x9-inch pan. 3.Poke cake every 1/2 inch with handle of wooden spoon. In medium bowl, beat pudding mix and milk with wire whisk about 2 minutes. Pour pudding evenly over cake. Run knife around sides of pan to loosen cake. Refrigerate about 2 hours or until chilled. Store loosely covered in refrigerator. High Altitude (3500-6500 ft): Follow High Altitude cake mix directions for 13x9-inch pan. Special Touch To make this cake more special, top with whipped cream and chopped toasted nuts or a scoop of fudge swirl ice cream. Substitution You can use a 4-serving-size package of chocolate fudge instant pudding and pie filling mix instead of the chocolate. for a picture of this cake go to http://www.bettycrocker.com/recipes/recipe.aspx?recipeId=34281 Sugar Syl says: Good friends are like stars ... you don't always see them, but you know they're always there. --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
