| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | C, A, K, E | 8 | Servings | |
INGREDIENTS
| 12 | oz | Pound cake |
| 1 1/2 | c | Cold milk |
| 1 | pk | (4-serving size) JELL-O Chocolate Flavor Instant Pudding |
INSTRUCTIONS
REMOVE pound cake from wrapper. Poke 25 to 30 holes down through top of cake with round handle of wooden spoon. Holes should be at 1-inch intervals. POUR cold milk into leakproof 1-quart container. Add pudding mix. Cover tightly. Shake vigorously at least 45 seconds. Immediately pour about 1/4 of the thin pudding evenly over cake and into holes to make stripes. Tap cake on counter to fill holes. Pour 1/3 of remaining pudding over the holes. Tap cake again. Let remaining pudding stand to thicken slightly. Frost sides and top of cake. REFRIGERATE at least 1 hour or until ready to serve. Store leftover cake in refrigerator. Recipe by: KRAFT WEBSITE Posted to brand-name-recipes by Meg Antczak <meginny@frontiernet.net> on Jan 19, 1998
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