- 1 pkg. Duncan Hines Yellow cake mix
- 2 cups cold milk
- 1-1/4 cups water
- 2 pkg. (4 oz.) size of each lemon flavored instant pudding
- 1/3 cup granulated sugar
Frosting:
- 1 (4 oz.) instant lemon pudding
- 1 cup milk
- 8 oz. Cool Whip
- Prepare cake mix as directed on package.
- Pour milk and water in a large bowl, add dry pudding mixes and sugar.
- Beat with a wire whisk 2 minutes or until well blended.
- Pour over uncooked cake batter in pan.
- Bake 55 minutes to 1 hour until toothpick comes out clean.
- Cool completly in pan.
- For the frosting: mix or whisk together the ingredients until thickening, fold in the Cool Whip.
- Frost cake and refrigerate.
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No Rating
Terrie2 (1 discussion) on Aug 6, 2011 at 03:59 PM
Mine also over flowed in oven ;however very good
Rating:
CookWannabe (1 discussion) on May 27, 2010 at 09:15 PM
This is delicious, BUT it exploded in my oven!! There may be a trick to avoiding this, but it isn't written in this recipe. Maybe that was the missing No.9 ??? Also, I would have liked a note about needing eggs to prepare the cake b/c I didn't get any as it is not on the ingredients list. (I thought no eggs was weird.) All in all, this is heavenly tasting!!
