| 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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