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Lemon Pudding Cake
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Recipe Information
Carol K

  • 2 packages of cake mix, flavor of your choice
  • 2 packages of instant pudding, any flavor
  • 1 cup (225 ml) confectioners sugar
  • 4 cups (950 ml) cold milk.
  • Mix both cakes according to package directions.
  • Put both into one 13 X 9 inch pan.
  • Bake at 350 degrees (175 C.) for 50 minutes.
  • Remove from oven and poke holes quickly down through cake with a round handle of a wooden spoon at 1 inch intervals--or use a plastic straw, using a turning motion to make large holes.
  • After poking the holes, combine pudding mix with sugar in large bowl.
  • Gradually stir in milk.
  • Then beat at low speed for not more than one minute--Do not overbeat.
  • Quickly before pudding thickens, pour about 1/2 of the thin pudding evenly over warm cake and into holes to make the stripe.
  • Allow remaining pudding to thicken slightly, then spoon over the top, swirling it to frost the cake.
  • Chill and store in refrigerator.
My favorite is lemon cake with lemon pudding. Great for picnics. Kids love it.

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