1. Heat soy milk to about 160 to 170. Just under boiling is fine.
2. Follow directions on back of box.
You should see your pudding start to thicken as soon as you add in the powder. I used Jello Sugar and fat free chocolate pudding mix and pistachio pudding mix.
Blend all ingredients in a large mixer bowl; then beat 2 minutes at medium speed.
Bake in greased and floured 10-inch bundt or tube pan at 350 degrees for 55 to 60 minutes, or until cake springs back when lightly pressed.
Cool in pan 15 minutes; remove from pan.
To make glaze, gradually add hot milk and yellow food coloring to confenctioners' sugar in a bowl, blending well.
Pour glaze onto cooled cake.
Preheat oven to 350F; grease and flour a 10 inch tube pan.
Blend all ingredients together in large mixer bowl; beat for two minutes at medium speed.
Pour into pan and bake for 55 to 60 minutes, or until cake springs back when lightly touched.
Cool in pan for 15 minutes; remove from pan onto cooling rack to complete cooling.
Sprinkle with confectioner's sugar.
Combine cake mix, pudding mix, eggs, water and oil in a large mixer bowl.
Blend, then beat at medium speed of electric mixer for 2 minutes.
Set aside 1/4 cup coconut and cover.
Stir remaining coconut into batter.
Combine cake mix, pudding, eggs, water and oil in large mixer bowl; blend.
Then beat at medium speed of electric mixer for 2 minutes.
Set aside 1/4 cup coconut for garnish.
Stir remaining coconut into batter.
Pour into a greased and floured 10-inch tube pan.
Bake at 350\u00b0 for 50 to 55 minutes or until cake springs back when lightly pressed.
Cool in pan 15 minutes; remove and finish cooling on rack.
Brush top of cake with honey; sprinkle with reserved coconut.
Combine pudding, cake mix, chocolate chips, milk and eggs in bowl.
Mix by hand until well blended, about 2 minutes.
Pour into a greased and floured 12 cup tube or Bundt pan.
Bake at 350\u00b0 for 50 to 60 minutes or until cake springs back when lightly pressed with finger.
Do not overbake.
Cool 15 minutes in pan.
Remove to wire rack; cool completely.
Place on cake plate and dust with powdered sugar.
Blend all ingredients except brown sugar and nuts in a large mixing bowl. Beat 4 minutes at medium speed.
Pour into greased and floured 13 x 9-inch pan. Sprinkle with brown sugar and nuts. Bake at 350\u00b0 for 45 minutes or until cake pulls away from sides of pan.
Do not underbake.
Cool 15 minutes. Spoon hot butter glaze over warm cake.
Mix cake mix, water, vegetable oil and
Empty the pudding mix into a bowl. Add the Instant Skim Milk
br>To make the apple pudding cake, bring apples and 1/2
Mix flour and margarine together. Press in bottom of pan.
Add pecans and press into the dough. Bake at 350\u00b0 for 20 minutes or so, then let cool. Mix cream cheese, 1 cup Cool Whip and powdered sugar. Spread on top of dough crust. Mix chocolate instant pudding and spread over cream cheese mixture. Mix French vanilla instant pudding and spread over chocolate. Cover top with Cool Whip and garnish with whatever.
Thinly slice angel food cake.
Place on the bottom of a 9 x 13-inch pan.
Place blueberry pie filling over cake.
Beat instant pudding with 3/4 cup milk.
Add and fold in sour cream and Cool Whip.
Mix until smooth.
Place cream mixture over blueberries and refrigerate.
Always a hit!
Break up angel
food
cake
and spread over bottom of a very large
dish.
Mix the instant pudding according to directions on box
and
pour
over cake.
Spread Cool Whip over the pudding. Mix
strawberries and glaze together and spread over Cool Whip. (Chill.)
Mix cake as directed on the box.
Pour batter in a 9 x 13-inch pan and bake.
Mix coconut milk and instant pudding on high for 2 minutes or until lumps are dissolved.
Use pudding mixture as icing for cake.
Spread Cool Whip over icing, then sprinkle with shredded coconut.
Keep refrigerated.
Blend fruit cocktail juice and 1 package dry lemon jello instant pudding.
Pour over ingredients and chill.
Good with meat or fowl.
Also a great light dessert.
n a large bowl, beat cake mix, water, oil, lemon peel
Mix flour, nuts and margarine in the bottom of a 9 x 13-inch pan.
Bake 20 minutes at 350\u00b0.
Cool.
Mix 1 cup of Cool Whip, confectioners sugar and Philadelphia cream cheese; spread over first mixture.
Mix instant pudding with milk.
Spread this mixture over cheese mixture, then add remaining Cool Whip over top.
Chill.
Optional: Add nuts on top.
Cream butter and sugar, add egg and instant pudding.
Beat well, add sifted flour and baking powder.
Roll into small balls, flatten with fork on a cold greased tray.
Bake 180\u00b0C degrees for 15-20 minutes.
You may add sultanas, cherries or nuts if wished.
Ice if desired.
flour dusting.
Blend cake mix, water, oil and eggs
undt pan.
Combine all cake ingredients, except for berries, in