1 box yellow cake mix

ingredients needed to make cake; eggs, oil and water

2 (3.4oz) boxes instant Vanilla or French Vanilla pudding

4 cups milk 

1 tub Chocolate Frosting


Make cake mix according to directions

and bake in a well-greased 9x13 pan.

When cake is finished, while still warm, poke holes

all over cake intervals using a wooden spoon handle or

other similar size object.You want those holes fairly big 

so the pudding has room to get in there and you need to

poke straight through to the bottom of the cake.

In a medium bowl, add milk to pudding mixture and continue

to whisk until most of the lumps are removed.

Pour pudding on top of warm cake.

Taking care to pour straight into the holes in the cake.

 Take a spoon and spread it out.

Very gently press down to ensure that

pudding goes into the holes and spread

it all the way to the sides.

Put cake in fridge and allow to cool completely 

before adding the frosting.

(about 2 hours)

 Remove the lid and foil covering from the tub

of chocolate frosting.
Pop it in the microwave for about

10-15 seconds.

Stir with a spoon. It should still be thick but

pourable - not bubbly hot.

Pour chocolate frosting on top of pudding.

 Spread frosting to evenly cover cake.

Start in the middle and gently spread to the sides.

Allow to cool on the counter for a few minutes, then put

into the fridge to fully cool and set up.

This cake needs to be kept refrigerated.

This is one of those cakes that  tastes better after it has sat in the

fridge overnight. It really helps the pudding

to settle in and blend all the flavors.



Copper for 100 votes 2-19-13                                             Pewter for 300 votes 2-22-13

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Here is wishing you all a very good Tuesday.

I hope to return again tomorrow - so do join me then.

And now till another

time, I always wish for you to be safe.

Always be aware of everything and

everyone around you at all times.



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