JELLO PUDDING FILLED CUPCAKES RECIPES

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LEMON PUDDING POKE CAKE | ALLRECIPES



Lemon Pudding Poke Cake | Allrecipes image

Lemon lovers will request this sweet and tangy poke cake again and again.

Provided by Baker's

Categories     JELL-O

Total Time 1 hours 30 minutes

Prep Time 30 minutes

Yield 24 servings

Number Of Ingredients 6

1 package (2-layer size) white cake mix
2 egg whites
1 ⅓ cups water
2 tablespoons oil
1 quart cold milk
2 pkg. (4 serving size) JELL-O Lemon Flavor Instant Pudding & Pie Filling

Steps:

  • Prepare and bake cake mix as directed on package for 13x9-inch baking pan, using the egg whites, water and oil. Remove from oven. Immediately poke holes down through cake to bottom of pan with round handle of 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 milk into large bowl. Add dry pudding mixes. Beat with wire whisk 2 minutes. Immediately pour about half of the thin pudding mixture evenly over warm cake and into holes to make stripes. Let remaining pudding mixture stand until slightly thickened. Spoon over top of cake, swirling to "frost" cake.
  • Refrigerate at least 1 hour or until ready to serve. Cut into 24 squares. Store in refrigerator.

Nutrition Facts : Calories 156.5 calories, CarbohydrateContent 26.5 g, CholesterolContent 4.1 mg, FatContent 4.8 g, FiberContent 0.2 g, ProteinContent 2.6 g, SaturatedFatContent 1.3 g, SodiumContent 266 mg, SugarContent 19.8 g

CHOCOLATE "MOCK MOUSSE" FILLING - MY CAKE SCHOOL



Chocolate "Mock Mousse" Filling - My Cake School image

This easy chocolate mousse filling can be whipped up in minutes! It is so light, creamy, and delicious!

Provided by Melissa Diamond

Total Time 0S

Prep Time 0S

Cook Time 0S

Yield 1

Number Of Ingredients 2

1 small box instant chocolate pudding (3.9 oz)- I like to sift the pudding mix
2 c. heavy cream or whipping cream

Steps:

  • Combine the sifted pudding mix and heavy cream in a mixing bowl. I prefer to mix with a hand held mixer, but a whisk is fine too. If using a mixer, start on low speed until well combined. Then, switch to high speed and whip the pudding until thick and fluffy. If mousse is too thick, mix in a bit more heavy cream until you reach the desired consistency. If mixing by hand, simply whisk rapidly for a couple of minutes or until mixture is nice and thick. Refrigerate until ready to use.

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