This has got to be one of the all time favorite, quickest recipes you'll ever find if you need a wonderful treat. It is simple, and believe it or not, most ingredients are already found in your cupboard.
I came across this recipe by chance when I headed a summer camp program for youths. We always had a treat available after lunch, and one day I only had a large box of cake mix left in our pantry. No ingredients for icing could be had, and instead I located an old box of pudding. Since we did have milk, I came up with the following recipe.
The funny thing is that once the pudding sinks into the cake after being refrigerated, the cake becomes extra moist picking up that delicious goodness of the pudding. This cake can not be left out and must be kept cold to ensure freshness. For those that are not big icing fans, you are going to love this!
1 box chocolate cake mix
1 4 oz. box chocolate instant pudding
1 3/4 cups of milk
Make chocolate cake as designated on box. Place in a 13 x 9 inch pan and bake according to directions. Let cake cool. Meanwhile beat pudding and milk until thick. Let stand for about 15 minutes to let pudding thicken to spreading consistency. Once cake is cool, spread on top of cake. Place in refrigerator for 4 hours before serving.
I came across this recipe by chance when I headed a summer camp program for youths. We always had a treat available after lunch, and one day I only had a large box of cake mix left in our pantry. No ingredients for icing could be had, and instead I located an old box of pudding. Since we did have milk, I came up with the following recipe.
The funny thing is that once the pudding sinks into the cake after being refrigerated, the cake becomes extra moist picking up that delicious goodness of the pudding. This cake can not be left out and must be kept cold to ensure freshness. For those that are not big icing fans, you are going to love this!
1 box chocolate cake mix
1 4 oz. box chocolate instant pudding
1 3/4 cups of milk
Make chocolate cake as designated on box. Place in a 13 x 9 inch pan and bake according to directions. Let cake cool. Meanwhile beat pudding and milk until thick. Let stand for about 15 minutes to let pudding thicken to spreading consistency. Once cake is cool, spread on top of cake. Place in refrigerator for 4 hours before serving.
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