| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | pk | Yellow cake mix |
| 1 | pk | (3 oz) vanilla pudding mix (NOT instant) |
| 1 | c | Confectioners sugar |
| 4 | tb | Dry cocoa |
| 1 | ds | Salt |
| 1 | tb | Margerine, softened |
| Hot water to make spreading consistency |
INSTRUCTIONS
FOR THE ICING Well over a year ago Judy Howle posted this recipe on the LIST. It has become one of Kenny's favorites, and he asked me tonight to make it again...of course I will, with a price. It deserves a re-post. For the cake: Prepare cake mix according to package directions. Bake in 2 (8 inch) layers. Cool. Freeze one layer for future use. For the filling: Prepare pudding according to package directions. Cool. For the icing: Mix together with a wire whisk. To assemble: Split cooled cake layer. Spread bottom with cooked pudding. Place top of cake layer over the pudding. Frost top with icing, and let additional run down sides of cake. Refrigerate 4-6 hours before serving to make slicing easier. Note: They don't get much easier than this, and it sure is good. It's easy, too! Leftovers will keep a couple of days in the fridge, but this never lasts more than one day at my house. Posted to EAT-L Digest 19 Feb 97 by "Sharon H. Frye" <shfrye@PEN.K12.VA.US> on Feb 19, 1997.
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