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For added convenience, the sponge cake can be baked ahead of time. Cool, then wrap in plastic wrap and refrigerate up to 24 hours. Meanwhile, refrigerate the prepared pudding. When ready to serve, spread cake with pudding; top with COOL WHIP and grated chocolate.
Add zest from 1 lemon to cake batter before baking as directed.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.