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Mother's Day Cake

1 Hr(s)
30 Min(s) Prep
30 Min(s) Cook
What You Need
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12 servings
Original recipe yields 12 servings
2 cake mix
1-1/2 cups milk
1/3 cup jam, jelly or preserves
2 cups whipping cream
raspberries
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Let's Make It
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 remaining pudding. Top with remaining cake layer.
3
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.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12
* 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.
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