Recipe - Lemon Pudding Poke Cake

2 Layer size white cake mix
2 Egg whites
1 1/3 cup Water
4 cup Cold 2 % milk
1 pack (8serving size) JELLO
Lemon Flavor Instant
Pudding

PREPARE cake mix as directed on package for 13x9inch baking pan using 2
egg whites and 1 1/3 cup water. Remove from oven. Immediately poke holes
down through cake to pan with round handle of a wooden spoon. (Or poke
holes with a plastic drinking straw, using turning motion to make large
holes.) Holes should be at 1inch intervals.

POUR cold milk into large bowl. Add pudding mix. Beat with wire whisk 2
minutes. Quickly pour about One half of the thin pudding mixture evenly over
warm cake and into holes to make stripes. Let remaining pudding mixture
stand to thicken slightly. Spoon over top of cake, swirling to "frost"
cake.

REFRIGERATE at least 1 hour or until ready to serve. Store cake in
refrigerator. Makes 15 servings.

Recipe by: KRAFT WEBSITE

Posted to brandnamerecipes by Meg Antczak meginny@frontiernet.net on
Jan 19, 1998