Preheat oven to 350 degrees. For cake: Sift and place all dry ingredients together in an ungreased rectangular cake pan 9"x13"; make a mound with all the dry ingredients in the middle of the pan when done mixing. In the mound, make 3 separate holes - in one hole pour the vanilla into it; in another hole, pour the vinegar, and in the last hole, pour the vegetable oil (don't worry if the ingredients pour out of the hole), then over the entire mound (holes and all), pour the cold water. By hand and with a spatula (never use an electric mixer), carefully stir all ingredients until all dry ingredients are moist and mixed well - there will be some lumps in the flour but try to minimize them if you can, continue to stir until smooth. Scrape the sides of the pan so there is no spillage over the pan. Bake on top rack of oven for approximately 45 minutes or until toothpick comes out clean if you stick it in the middle of the cake. Allow cake to cool completely. Frosting: In a mixing bowl, combine the envelopes of Dream Whip and pudding, prepare according to Dream Whip instructions but use 3 cups milk (frosting has to be firm but not too firm). If frosting is too firm, add a little more milk into the frosting to make it slightly creamier. Frost cooled cake, refrigerate about 2 hours.
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|Serving Size: 1 Serving (386g)|
|Recipe Makes: 8|
|Calories from Fat: 566 (42%)|
|Amt Per Serving||% DV|
|Total Fat 62.8g||84 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 38.1g|
|Polyunsanturated Fat 16.7g|
|Cholesterol 0.8mg||0 %|
|Sodium 725mg||25 %|
|Potassium 522.7mg||14 %|
|Total Carbohydrate 202.8g||60 %|
|Dietary Fiber 11.4g||46 %|
|Sugars, other 191.4g|
|Protein 11.7g||17 %|
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Calories per serving: 1358
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