Chocolate Cherry Pudding Delight
1 Duncan Hines Swiss Cake Mix1 ¼ cup buttermilk
½ cup vegetable oil
3 eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
Preheat a 350 degree oven. Prepare a 9” X 13“ rectangular pan which has been greased and lightly floured. Set aside while you prepare the cake mix.
Place the cake mix, eggs, milk, oil and extracts in a mixing bowl. Beat with electric mixer for 30 seconds until
ingredients are moistened. Then beat the
cake mix at medium speed for 2 minutes.
Do not beat longer, beating longer will add too much air to the batter
have bubbles and a course texture of a baked cake. Bake the cake in the preheated oven for 30 to
35 minutes. Do not over bake. Test with a toothpick if the cake mix leaves
just a few crumbs on the toothpick, take the cake out of the oven. Once the toothpick comes out completely clean
from cake you have baked too long.
Let the cake cool for 15 minutes.
While cake is cooling mix the following in a large bowl with a wire
whisk;
Pudding
1 box (3.4 ounce each) of Jell-o Brand French Vanilla Flavor Instant Pudding
& Pie Filling1 box (3.4 ounce) of Jello- Brand Chocolate Flavor Instant Pudding & Pie Filling
3 cups of cold milk
2 teaspoons of vanilla
Poke holes over the cake with the handle of a wooden spoon. Pour pudding over cake which is still warm
from the oven but has cooled for 15 minutes.
Open 1 can of Comstock Cheery Pie Filling and spoon over the chocolate
pudding
Cover the entire dessert with cool whip. You can use either an 8 ounce carton or a 16
ounce carton of cool whip. You determine
how much cool whip you and your family will enjoy. You could also whip fresh heavy cream and use
instead of the cool whip. Again you
decide what you prefer, cool whip or fresh whipped cream.
Best if refrigerated overnight to acquire a well chilled dessert! Garnish with Chocolate shaved or grated over
the whipped cream
Enjoy, you are going to have some fun!
No comments:
Post a Comment