| 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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