• 10servings
  • 75minutes
  • 180calories

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Nutrition Info . . .

MineralsCalcium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (10 3/4 oz.) prepared pound cake

  2. 1-1/2 cups cold milk

  3. 1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding

Instructions Jump to Ingredients ↑

  1. REMOVE pound cake from wrapper; place cake on serving plate. Poke 25 to 30 holes down through top of cake with round handle of wooden spoon. (Holes should be at 1-inch intervals.)

  2. POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 30 seconds. Immediately pour about 1/4 of the thin pudding evenly over cake and into holes to make stripes. Tap plate on counter to settle pudding in holes. Pour 1/3 of the remaining pudding over holes. Tap cake again. Let remaining pudding stand several minutes until slightly thickened. Use to frost top and sides of cake.

  3. REFRIGERATE at least 1 hour or until ready to serve. Store leftover cake in refrigerator.


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