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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 244 | |
| Calories from Fat 201 | 82% |
| Total Fat 22.66g | 28% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 0.47g | |
| Cholesterol 156mg | 52% |
| Sodium 391mg | 16% |
| Potassium 55mg | 2% |
| Total Carbs 5.81g | 2% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.28g | 0% |
| Protein 4.96g | 8% |
Evaluaciones
25 de Octubre de 2010
There seem to be some ingredients and directions missing. Split cake in two, and then what?Yo he cocinado/probado esta receta
12 de Abril de 2014
My guess is this: The egg, oil and water is for the cake mix. The amount listed for these items would be found on the cake mix directions. As for the salt? My guess, you add it to the cake mix. For the pudding, mix it according to directions on package. Reserve it for the filling.
Comentarios
- 12 de Abril de 2014Here's how the recipe should read:
1 Box Yellow Cake Mix
1/2 Tsp. Salt
3 Large Eggs, Lightly Beaten
1/3 Cup Vegetable Oil
1 Cup Water
1 (3 3/4 Oz.) Box Instant Vanilla Pudding Mix
2 Cups 2% Milk
Directions:
1.) Preheat oven to 350°F. Grease and line a 13 x 9 inch baking pan with parchment paper. Lightly grease parchment.
2.) In large bowl add cake mix, salt, eggs, vegetable oil, and water. Stir well to combine. Pour batter into prepared pan. Bake at 350°F for 40 to 50 minutes or until a toothpick inserted in center comes out clean. Remove to a rack to cool for 10 minutes. Turn cake out on rack, remove parchment paper and cool completely.
3.) Meanwhile, in a small bowl mix pudding and milk until smooth. Set in refrigerator to chill and finish setting.
4.) Once cake is completely cooled, split cake in two lengthwise. Remove chilled pudding from refrigerator, spread evenly over one half of cake. Make sure to leave 1/2-Inch space from edge of cake. Gently place second half over pudding. Garnish as desired, I would sprinkle powdered sugar over top of cake.
Note: What I may use instead is two bread pans, instead of a baking pan. Making two Twinkie cakes instead of one. Dividing the batter evenly between the two greased and lined bread pans. Watching the cooking time and/or follow cooking direction on box, if given, for loaves. Once cake is cooked and cooled, slicing each loaf in two through the middle lengthwise. Adding the pudding mixture and replacing top of loaf. Garnish with some powdered sugar.
Doing it this way may be better. Otherwise you have to frost the cake to hide the cut edge. It will also look more Twinkie like. 
