Ingredients
- 1 pkg. (2 layer size) cake mix or pudding-included cake mix (you pick the flavor!)
- 2 pkgs. (4 serving size) Instant pudding mix (any flavor you want to go with your cake!)
- 4 cups cold milk
- 1 cup powdered sugar
Preparation
Step 1
Bake cake as directed in 13 x 9 pan. As soon as removed from oven, poke holes at 1” intervals throughout cake using the round handle of a wooden spoon (or with a straw and turn to make larger holes).
After poking holes, combine pudding mix with sugar in a large bowl. Gradually stir in milk and beat at low speed of electric mixer for no more than a minute.
Quickly pour about half of the thin pudding evenly over the warm cake and into the holes.
Allow the remaining pudding to thicken slightly and then spoon over top of cake, swirling it to
“frost the cake”. Chill at least 1 hour. Store cake in refrigerator.
If you don’t have Instant pudding, but have the kind you have to cook:
Combine pudding mix with sugar in saucepan. Gradually stir in milk. Add butter. Cook and stir over medium heat until mixture comes to full boil. Quickly pour hot pudding evenly over cake, into the holes, and over the top to frost the cake. Chill at least two hours. Store cake in refrigerator.