Ingredients:
- 1 box of your favorite yellow cake mix
- 2 x 4-ounce boxes of Instant Vanilla Pudding (or Chocolate)
- 4 cups milk
Preparation Method:
- Make the cake as per the instructions on the box. Pour it into a 13×9″ dish. Make sure you have greased and floured the pan. Bake as directed.
- Remove the cake from the oven. Instantly poke holes about 1″ apart all over the cake. Use the rounded end of a wooden spoon or anything else you have on hand.
- Empty the pudding mix into a large mixing bowl and slowly pour in the milk. Beat all the ingredients together at a low speed for 1 minute. Quickly, before the pudding thickens, pour 1/2 of the mixture evenly over the warm cake, filling in all the holes. Allow the remaining pudding to thicken a little more, then spoon over the top to “frost” the cake.
- Chill in the fridge for at least 1 hour before devouring! Keep (if there are any!) leftovers in the fridge.
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