QueenBeeGrannyJean
01-11-2009, 08:44 PM
1 pkg. (2-layer size) yellow cake mix
2 cups cold milk
1-1/4 cups water
2 pkg. (4-serving size each) Lemon Flavor Instant Pudding & Pie Filling
1/3 cup granulated sugar
2 Tbsp.powdered sugar (to sprinkle on cooled cake)
PREHEAT oven to 350°F.
Prepare cake batter as directed on package. Pour into greased
13x9-inch baking dish; set aside.
Mix milk, water white sugar and pudding together. Beat pudding with wire whisk 2 min. or until well blended. Pour over batter.
Place baking dish on baking sheet (cookie sheet) to catch any sauce that might bubble over sides of dish as dessert bakes.
BAKE 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean.
Cool 20 min.
(Sauce will thicken slightly as it cools.)
Sprinkle with powdered sugar. Spoon into serving dishes to serve warm.
Store leftovers in refrigerator.
For extra lemon flavor add the zest of a lemon (1 Tbsp.);
stir the grated peel and juice (2 Tbsp.) from 1 lemon in with the pudding mixes.
2 cups cold milk
1-1/4 cups water
2 pkg. (4-serving size each) Lemon Flavor Instant Pudding & Pie Filling
1/3 cup granulated sugar
2 Tbsp.powdered sugar (to sprinkle on cooled cake)
PREHEAT oven to 350°F.
Prepare cake batter as directed on package. Pour into greased
13x9-inch baking dish; set aside.
Mix milk, water white sugar and pudding together. Beat pudding with wire whisk 2 min. or until well blended. Pour over batter.
Place baking dish on baking sheet (cookie sheet) to catch any sauce that might bubble over sides of dish as dessert bakes.
BAKE 55 min. to 1 hour or until wooden toothpick inserted in center comes out clean.
Cool 20 min.
(Sauce will thicken slightly as it cools.)
Sprinkle with powdered sugar. Spoon into serving dishes to serve warm.
Store leftovers in refrigerator.
For extra lemon flavor add the zest of a lemon (1 Tbsp.);
stir the grated peel and juice (2 Tbsp.) from 1 lemon in with the pudding mixes.