Red Vel­vet Cake

The Covington News - - SPORTS - Submitted by: Han­nah DeBoer, Ox­ford, GA

1 box Red Vel­vet cake mix & in­gre­di­ents needed to make cake (eggs, oil & water) 2 (3.4 oz.) boxes in­stant Cheese­cake-fla­vored pud­ding 4 cups milk 1 (8 oz.) tub frozen whipped top­ping, thawed 10 Oreo cook­ies, crushed

Pre­pare cake mix ac­cord­ing to package di­rec­tions for a 9x13 cake. Once cake comes out of oven, al­low it to cool for just a cou­ple of min­utes. Then, with a wooden spoon han­dle, be­gin pok­ing holes in the warm cake.

In a medium bowl, whisk to­gether dry pud­ding mix with 4 cups of milk. Whisk un­til all the lumps are gone.

Pour pud­ding over cake. Tak­ing care to get right into the holes as much as pos­si­ble. Spread it all out and us­ing the back of the spoon, gen­tly push pud­ding down into the holes. Cover cake and put the cake into the fridge to set and cool (about 2 hours). Once cake has com­pletely cooled, spread on whipped top­ping. Spread it out evenly over the pud­ding layer. Spread crushed Oreos over the top of the cake be­fore serv­ing. (This cakes needs to be kept re­frig­er­ated.)

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