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Vanilla Pudding Cake

Vanilla Pudding Cake
This light dessert looks as good as it tastes. The cake is made with pudding and oil for a smooth, velvet texture. Served with a dollup of whipped cream and fresh fruit.

Serves: 64, 3x2-inch servings
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Ingredients

5 lb (full box) Krusteaz White Cake Mix
48 fl oz (6 cups) water, divided
17 oz (3-3/4 cups) vanilla instant pudding mix
5 fl oz (2/3 cup) vegetable oil
20 oz (10) eggs

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Method

Place Krusteaz White Cake Mix, 16 fl oz (2 cups) water, pudding mix, oil and eggs in mixer bowl.


Using a paddle, mix on medium speed 3 minutes. Change mixer to low speed and mix 1 minute while gradually adding balance of water. Scrape bowl. Continue to mix on low speed 2 minutes. Scale into prepared 24 x 16 x 1-inch pan.

For standard oven, bake at 350° F 25-30 minutes; for convection oven, bake at 300° F 20-25 minutes. Serve with whipped topping, if desired.

 

NUTRITIONAL ANALYSIS (per 1, 3x2-inch serving)*

Calories 210, Total Fat 7g, Sat. Fat 2g, Cholesterol 40mg, Sodium 360mg, Total Carb. 34g, Dietary Fiber <1g, Protein 3g

 

*Values do not include garnishes or optional ingredients.


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