Monday, May 4, 2015


This is a different cake recipe I got last year from TOH. A reader of the magazine said her mother, age 80, came up with the recipe and name. It is yummy.

1 yellow cake mix (regular size)
1 pkg (3.4-oz size) instant coconut cream pudding mix
1/4 cup poppy seeds
1/2 tsp coconut extract

2 cups 2% milk
1 pkg (3.4-oz) instant vanilla pudding mix

1 carton (8-oz) frozen whipped topping, thawed
1/4 cup instant coconut cream pudding mix
3 tbsp 2% milk
1/2 tsp poppy seeds

Preheat oven as directed on cake mix box.
Grease a 13 x 9-inch baking pan.

Prepare cake mix batter according to the package directions, adding pudding mix, poppy seeds and coconut extract before mixing batter. Transfer to the prepared baking pan. Bake and cool as directed on the package.

Using a fork, poke holes in top of the cake.

In a small bowl, whisk milk and vanilla pudding mix 2 minutes. Pour over the cake and refrigerate until the pudding is set, about 20 minutes.

For topping, in a large bowl, gently mix whipped topping, pudding mix and milk until blended. Spread over the cake; sprinkle with poppy seeds.

Refrigerate until serving time. Cut into 15 squares for serving.

Per square: 318 calories, 15 g fat (5 g sat), 45 mg cholesterol, 420 mg sodium, 43 g carb, 1 g fiber, 4 g protein

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