1 Heat oven to 350°. Grease bottom only of rectangular pan,
13 x 9 x 2 inches, with shortening.
2 Make cake mix as directed on package, using water, oil and eggs. Pour into pan.
3 Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
4 Poke cake every 1/2 inch with handle of wooden spoon. Beat pudding mix and milk in medium bowl with wire whisk about
2 minutes. Pour pudding evenly over cake. Run knife around
side of pan to loosen cake. Refrigerate about 2 hours until chilled. Store covered in refrigerator.
High Altitude (3500 to 6500 feet): Make cake mix following high-altitude directions on package. Bake 37 to 43 minutes.
1 Serving: Calories 240 (Calories from Fat 90) Fat 10g (Saturated 2g) Cholesterol 45mg Sodium 380mg Carbohydrate 35g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 8% Iron 6%.
Betty's Tip This is a great all-family recipe that can also be used for casual entertaining. To make it more special, top with whipped cream and chopped nuts or a scoop of fudge swirl ice cream
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