Email to KateMarie       

Lemon Pudding Poke Cake

Source of Recipe

Annies Kitchen


List of Ingredients

-1 pkg. (2-layer size) white cake mix
-2 egg whites
-1-1/3 cups water
-1 qt. (4 cups) cold milk
-2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant --Pudding & Pie Filling




Recipe

-PREPARE and bake cake mix as directed on package for 13x9-inch baking pan, using 2 egg whites and 1-1/3 cups water.
-Remove from oven.
-Immediately poke holes down through cake to pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.)
-Holes should be at 1-inch intervals.

-POUR milk into large bowl.
-Add pudding mixes.
-Beat with wire whisk 2 minutes.
-Immediately pour about half of the thin pudding mixture
evenly over warm cake and into holes to make stripes.
-Let remaining pudding mixture stand until slightly thickened.
-Spoon over top of cake, swirling to "frost" cake.

-REFRIGERATE at least 1 hour or until ready to serve.
-Cut into 24 squares.
-Store cake in refrigerator.