16 servings
Ingredient:
1pkg. (2-layer size) yellow or white cake mix
2pkg. (4-serving size each) JELL-O Chocolate Cook & Serve
1cup powdered sugar
1qt. (4 cups) milk
2Tbsp. margarine or butter
Directions:
PREPARE cake batter and bake as directed on package for 13×9-inch baking pan. Immediately poke deep holes in cake at 1-inch intervals, using round handle of wooden spoon.
COMBINE dry pudding mixes and sugar in medium saucepan. Gradually add milk, stirring until well blended. Add margarine. Bring to full boil on medium heat, stirring constantly. Pour over cake.
REFRIGERATE at least 2 hours before serving. Store leftovers in refrigerator.
VARIATION
For variety, experiment with these flavor combinations: yellow cake mix and JELL-O Butterscotch, Chocolate, Pistachio or Chocolate Fudge Pudding Mix; chocolate cake mix with Chocolate, Vanilla, Coconut Cream, Banana Cream or Chocolate Fudge Pudding Mix; white cake mix with Butterscotch, Chocolate, Pistachio, Vanilla or Banana Cream Pudding Mix.
Calories 310