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Only after poking holes, combine pudding mix with sugar in large bowl. Gradually stir in milk. Then beat at low speed on electric mixer for not more than 1 minute (do not overbeat). Quickly, before pudding thickens, pour about 1/2 of the thin pudding evenly over warm cake and into the holes, which makes the stripes when cut.
Allow remaining pudding to thicken slightly; then spoon over the top, swirling it to "frost" the cake. Chill at least 1 hour. Store cake in refrigerator.
From a box of jello pudding mix. See also "Classic Recipes" at the Kraft Foods Interactive Kitchen.
March 1997, Elaine Behrendt (chatlink.com)
Introduction | A-E | F-P | Q-Z | Non-alc. | Other Recipes | Tips | FAQ | History | Flavors | Want Ads | Links | Gallery | Index | liquor | misc. ingredientsThe Jellophile / C.M.J. (Chaz) Boston Baden / hazelweb at boston-baden.com