Make a cake that's easy to take and share. Pockets of creamy pudding and melt-in-your-mouth peppermint candies are the memories you'll make.
Prep: 25 min | Yield: 15 servings
Cake
Filling
Frosting
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** Vanilla or chocolate instant pudding and pie filling mix can be used instead of the white chocolate pudding mix.
*** To keep candies from sticking together as you cut them, sprinkle 1 tablespoon sugar over the cutting board. As you cut the candies, toss them with the sugar.
Per serving: Calories 360 (Calories from Fat 130) Total Fat 15g (Saturated Fat 4 1/2g, Trans Fat 1 1/2g), Cholesterol 45mg; Sodium 440mg; Total Carbohydrate 54g (Dietary Fiber 1g, Sugars 38g), Protein 4g
Exchanges: 1 Starch; 2 1/2 Other Carbohydrate; 3 Fat
Carbohydrate Choices: 3 1/2
* Percent Daily Values are based on a 2,000 calorie diet.
Recipe and photo used with permission from: Betty Crocker Kitchens