Lemon Pudding Poke Cake

Lemon Pudding Poke Cake



Ingrients & Directions


2 Layer size white cake mix
2 Egg whites
1 1/3 c Water
4 c Cold-blooded 2 % milk
1 pk (8-serving sizing) JELL-O
-Lemon Flavor Instant
-Pud


PREPARE cake mix as directed on package for 13x9-inch baking pan victimization 2
egg whites and 1 1/3 cup h2o. Remove from oven. Immediately poke holes
down through cake to pan with round handle of a wooden spoonful. (Or poke
holes with a plastic drinking stubble, using turning motion to make large
holes.) Holes should be at 1-inch intervals.


POUR cold milk into large bowlful. Add pudding mix. Beat with wire whip 2
transactions. Quickly pour astir 1/2 of the thin pudding mixture evenly over
warm cake and into holes to make stripes. Let remaining pudding mixture
stand to thicken slimly. Spoon over top of coat, swirling to "hoar"
patty.


REFRIGERATE leastwise 1 hour or until ready to serve. Store coat in
refrigerator. Makes 15 servings.



Yields
15 Servings