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Cut-Up Cake Recipe
|Yellow cake mix||18 1⁄4 Ounce (1 Package)|
|Cold milk||1 Cup (16 tbs)|
|Instant pudding and pie filling mix||1 1⁄2 Ounce (1 Package, Jell-O Brand Chocolate Or Chocolate Fudge Flavor)|
|Cool whip whipped topping||8 Ounce, thawed (3 1/2 Cups)|
|Chocolate sprinkles||4 Tablespoon|
|Licorice string||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3821 Calories from Fat 743
% Daily Value*
Total Fat 81 g124.9%
Saturated Fat 47.6 g237.8%
Trans Fat 0 g
Cholesterol 22.6 mg
Sodium 4056.4 mg169%
Total Carbohydrates 741 g247%
Dietary Fiber 13.5 g54.1%
Sugars 389.1 g
Protein 39 g78%
Vitamin A 4.6% Vitamin C
Calcium 26% Iron 3.4%
*Based on a 2000 Calorie diet
Pour 2 cups of the batter into greased and floured 1-quart ovenproof bowl; pour remaining batter into greased and floured 9-inch round cake pan.
Bake at 325° for 50 minutes or until cake tester inserted in centers comes out clean.
Cool 15 minutes.
Remove from pan and bowl; finish cooling on racks.
Cut cake as shown in Diagram 1.
POUR milk into medium bowl.
Add pudding mix.
Beat with wire whisk until well blended, 1 to 2 minutes.
Fold in 2 1/2 cups of the whipped topping.
SPREAD pudding mixture over sides and top of 9-inch layer.
Use remaining whipped topping to cover bowl-shaped cake; place over 9-inch layer.
Decorate with chocolate sprinkles and licorice to resemble mitt and ball (Diagram 2).
Chill cake until ready to serve.
Arrange star-shaped Jigglers around cake, if desired.