PUDDING FLAVORS RECIPES

Steps:

• Additional items needed: Mixing bowl, electric beater, cooking spray/butter, 9x13 inch cake pan, toothpicks.
• Select identical flavors of cake mix and instant-pudding mix, such as chocolate cake mix and chocolate pudding. If you want a more complex cake flavor, select complementing cake and pudding mix flavors, such as yellow cake mix and lemon instant-pudding mix.
• Preheat the oven to 350 degrees F.
• Grease the cake pan with nonstick cooking spray or butter. (I flour my cake pans as well, but it's not required.)
• Combine the cake and pudding mixes with a spoon in a large mixing bowl.
• Add four eggs, 1 cup water and 1/3 cup vegetable oil. If you wish to make a denser cake (similar to a pound cake) add 1 cup sour cream.
• Beat all the ingredients until combined with an electric mixer on medium speed. The batter will be much thicker than regular cake batter.
• Pour the batter into the greased cake pan and bake it for approximately 50 minutes.
• Insert a toothpick in the middle of the cake and remove it. If the toothpick comes out clean with no raw batter, the cake is done.

Steps:

• Whisk together egg and milk in a bowl. Set aside.
• Whisk together sugar and cornstarch in a medium pan over medium heat.
• Slowly add milk egg mixture to pan, stirring constantly.
• Bring to a boil and cook for 1 minute, stirring constantly.
• Remove from heat.
• Combine remaining ingredients in a bowl and mix well.
• Gradually add pumpkin mixture to pan, whisking constantly until blended.
• Return pan to low heat and cook for 3-4 minutes until heated throughout, stirring constantly.
• Remove from heat, transfer to serving dishes and refrigerate to chill.
• Serve with a dollop of whipped cream or whipped topping.