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Lemon Pudding Poke Cake

Lemon Pudding Poke Cake recipe
photo by:kraft
A baked white cake poked with holes is filled and frosted with instant lemon pudding. When cut, pretty yellow pudding stripes are revealed inside.
30 min
1 hr 30 min
24 servings, 1 square each
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what you need

pkg.  (2-layer size) white cake mix
 egg whites
cups  water
Tbsp.  oil
qt.  (4 cups) cold milk
pkg.  (4-serving size each) JELL-O Lemon Flavor Instant Pudding

Make It

PREPARE and bake cake mix as directed on pkg. for 13x9-inch baking pan, using the egg whites, water and oil. Remove from oven. Immediately poke holes down through cake to bottom of pan with round handle of wooden spoon. (Or, poke holes with a plastic drinking straw, using turning motion to make large holes.) Holes should be at 1-inch intervals.

POUR milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 min. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickend. Spoon over top of cake, swirling to "frost" cake.

REFRIGERATE at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.

Kraft Kitchens Tips

Garnish with Flowers
Add an extra-special touch to desserts by sprinkling a few blossoms or petals of edible flowers around the edges of dessert plates. Purchase pesticide-free edible pansies, roses, violets and/or nasturtiums from specialty produce markets.
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