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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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BEST CAKE EVER. I HATE TO BAKE BUT MY MOTHER HAS BEEN MAKING THIS SINCE I WAS VERY YOUNG AND EVERYONE REQUESTS IT FOR THEIR BIRTHDAYS. SO I HAD TO PICK UP ON THIS ONE. NOT SURE WHERE THE RECIPE COMES FROM, BUT IT'S A WINNER! Read more ! Ingredients:
1 spice cake mix |
1 16 oz can pumpkin |
2 tsp soda |
2 eggs |
1/3 cup water |
1 5oz vanilla pudding mix |
2-1/2 cups milk |
1 large cool whip |
carmel glaze - recipe follows |
1-3/8 oz box milk duds |
1 tbsp butter |
2 tbsp milk |
1/2 cup sifted powder sugar |
Directions:
1. IN LARGE MIXING BOWL COMBINE CAKE MIX, PUMPKIN, SODA, EGGS AND WATER.
2. BEAT ACCORDING TO PACKAGE DIRECTIONS, POUR INTO TWO GREASED AND LIGHTLY FLOURED 9 X 1-1/2 ROUND CAKE PANS.
3. BAKE AT 350 FOR 25-30 MINUTES
4. LET COOL 10 MINUTES, REMOVE FROM PANS AND COOL COMPLETELY.
5. MEANWHILE PREPARE PUDDING ACCORDING TO PKG DIRECTIONS, BUT USE THE 2-1/2 CUPS MILK. COOL, STIR WELL.
6. SPLIT EACH CAKE LAYER IN HALF TO MAKE FOUR LAYERS.
7. PUT THE LAYERS TOGETHER WITH THE PUDDING.
8. SPREAD THE COOL WHIP OVER SIDES AND TOP OF CAKE.
9. SPOON CARMEL GLAZE AROUND OEDGE OF CAKE AND DRIZZLE DOWN SIDES.
10. CARMEL GLAZE:
11. MELT MILK DUDS AND BUTTER IN MILK, STIR CONSTANTLY. BEAT IN THE POWDERED SUGAR. COOL BEFORE DRIZZLING ON TORTE.
12. REFRIGERATE UNTIL SERVING.
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