Try this Lemon Pudding Poke Cake recipe, or contribute your own.Suggest a better description
PREPARE cake mix as directed on package for 13x9-inch baking pan using 2 egg whites and 1 1/3 cup water. Remove from oven. Immediately poke holes down through cake to pan with round handle of a 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 cold milk into large bowl. Add pudding mix. Beat with wire whisk 2 minutes. Quickly pour about 1/2 of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand to thicken slightly. Spoon over top of cake, swirling to "frost" cake. REFRIGERATE at least 1 hour or until ready to serve. Store cake in refrigerator. Makes 15 servings. Recipe by: KRAFT WEBSITE Posted to brand-name-recipes by Meg Antczak
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|Serving Size: 1 Serving (37g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 44.1mg||2 %|
|Potassium 43.1mg||1 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 2.9g||4 %|
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Calories per serving: 13
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