Sunday, January 24, 2010
1 pkg. (2-layer size) yellow cake mix (NOTE 1)
2 cups cold milk
1-1/4 cups water
2 pkg. (4-serving size each) JELL-O Lemon Flavor Instant Pudding
1/3 cup granulated sugar (NOTE 2)
2 Tbsp. powdered sugar (NOTE 3)
PREHEAT oven to 350°F. Prepare cake batter as directed on package. Pour into greased 13x9-inch baking dish; set aside.
POUR milk and water into large bowl. Add dry pudding mixes and granulated sugar. Beat with wire whisk 2 min. or until well blended. Pour over batter (DON'T WORRY ABOUT HAVING THE PUDDING ON TOP, IT WILL ACTUALLY GO TO THE BOTTOM WHEN THE CAKE BATTER STARTS TO COOK AND IT RISES, SEE PICTURES). Place baking dish on baking sheet to catch any sauce that might bubble over sides of dish as dessert bakes.
BAKE 55 min. to 1 hour (DEPENDS ON YOUR OVEN) or until wooden toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Spoon into serving dishes to serve warm. Store leftovers in refrigerator.
1. I USE PILLSBURY CAKE MIX, I THINK IT IS MUCH BETTER THAN THE OTHER BRAND (OR YOUR OWN YELLOW CAKE MIX)
2. NEXT TIME I'M MAKING IT I WILL OMIT THE SUGAR, I THOUGHT IT WAS WAY TOO SWEET ALREADY AND THE SUGAR MIGHT NOT BE NEEDED. TRY IT FIRST IF YOU LIKE IT REALLY SWEET AND IF YOU DON'T THEN OMIT IT NEXT TIME YOU MAKE THEM. ALSO MURAG LUOD (NOT SO SURE WHAT'S THE ENGLISH WORD) SO YOU DON'T EAT MUCH OF IT KAY TOO SWEET RA.
3. AGAIN SUGAR, OPTIONAL.
4. YOU CAN ALSO USE VANILLA IF YOU DON'T LIKE THE LEMON.
❤ clairebakescakes ❤