MOTHER'S DAY CAKE
A tongue-tingling cake made with chocolate pudding, chilled for a cool dessert.
Ready in: 60
Makes 12 servings
(9-inch) prepared white or yellow cake layers
(4-serving size) package ROYAL Instant Chocolate Pudding & Pie Filling
(4-serving size) package ROYAL Instant Vanilla Pudding & Pie Filling
Raspberries and mint sprigs, for garnish
- Split cake layers to make a total of 4 layers; set aside.
- 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
- remaining pudding. Top with remaining cake layer.
- 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.
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
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