MOTHER'S DAY CAKE

A tongue-tingling cake made with chocolate pudding, chilled for a cool dessert.

Ready in: 60
Makes 12 servings

INGREDIENTS

  • 2    (9-inch) prepared white or yellow cake layers
  • 1    (4-serving size) package ROYAL Instant Chocolate Pudding & Pie Filling
  • 1 1/2  cups   cold milk
  • 1/3  cup   raspberry preserves
  • 1    (4-serving size) package ROYAL Instant Vanilla Pudding & Pie Filling
  • 2  cups   heavy cream
  •     Raspberries and mint sprigs, for garnish

DIRECTIONS

  1. Split cake layers to make a total of 4 layers; set aside.
  2. Prepare chocolate pudding according to package directions using milk. Place bottom layer of cake on serving plate; spread with half of pudding. Top with second layer of cake; spread with raspberry preserves. Top with third layer of cake; spread with
  3. remaining pudding. Top with remaining cake layer.
  4. Beat vanilla pudding and heavy cream in small bowl with electric mixer at medium speed until thick. Frost cake with vanilla mixture; refrigerate 30 minutes. Garnish with raspberries and mint if desired.

NUTRITIONAL FACTS

508.57 calories,4.95 protein,70.73 carbohydrate,23.68 total fat,12.06 saturated fat,91.32 cholesterol,524.11 sodium,0.56 dietary fiber

TIME

Preparation Time : 30 Minutes
Chill Time : 30 Minutes
Total Time : 1 Hours

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