Viewing 0 reply threads
  • Author
    • #265961

      Prep Time:
      15 min
      Total Time:
      1 hr 15 min
      10 servings, 1 piece each

      What You Need
      1 round yellow cake layer (8 or 9 inch)- 1 cup cold milk- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding- 1-1/2 cups thawed COOL WHIP Whipped Topping- 1 square BAKER’S Unsweetened Chocolate- 1 Tbsp. butter- 3/4 cup powdered sugar- 2 Tbsp. cold milk. Next Step-
      CUT cake into 2 layers with serrated knife. Beat 1 cup milk and pudding mix with whisk 2 min. Stir in COOL WHIP. Let stand 5 min.

      STACK cake layers on serving plate, spreading pudding mixture between layers.

      MICROWAVE chocolate and butter on HIGH 1 min. Stir until chocolate is melted. Add sugar and 2 Tbsp. milk; mix well. Spread over cake. Refrigerate 1 hour. Refrigerate leftovers.

      Note Use a 2-layer cake mix to bake 2 (8- or 9-inch) round cake layers. Cool completely. Use 1 of the cake layers as directed. Wrap remaining cake layer tightly in plastic wrap, then in foil. Store in freezer up to 1 month. How to Slice Cake Layer Evenly Place cooled cake layer on serving plate. Make a 2-inch horizontal cut around side of cake using a long serrated knife. Then, cut all of the way through the cake layer to make 2 layers

Viewing 0 reply threads
  • You must be logged in to reply to this topic.