Recipe 1264 - Whooppee Pie Cake
Recipe 1264 - Whooppee Pie Cake
(by Shirley McNevich)
1 box Devil's food cake mix (with pudding in the mix)
1 - 3.5oz. box Jell-O INSTANT chocolate pudding mix
4 eggs
1/4 cup canola oil
1 1/2 cups milk
Filling: 2/3 cup white sugar; 1 cup Crisco shortening; 1 cup milk; 1 -
3.5oz. box Jell-O INSTANT vanilla pudding
In a mixer add cake mix powder, chocolate pudding mix, eggs, canola
oil and 1 1/2 cups milk--beat on low until blended, then beat on high
for 2 minutes. Line TWO 9 x 13 cake pans with wax paper. Pour half
of the batter into each cake pan. Bake at 350 degrees for 15 minutes--
test with a toothpick for doneness. Cool completely. Frosting: in a
mixer add white sugar, Crisco--beat. Add 1 cup milk--beat. Add vanilla
pudding mix--beat until thick. Remove both cakes from the cake pans-
-peel off the wax paper. Put one cake back into a cake pan (flat side
up). Frost the flat top of this cake with the filling. Place the other cake
(flat side down) carefully on top of the filling.
Continue to:
Other Recipes:
- 1368 - Sour Cream Berry Salad
- 1251 - Crockpot Chicken and Ramen
- 1279 - Frozen Orange Sherbet Pie
- 1338 - No Egg Spice Cake
- 1286 - Stovetop Pot Pie
- 1352 - Pecan Cracker Pie
About the author
This recipe is from Shirley McNevich's first Mom's Best Recipes Volume 5. Published here with permission.
Please consider supporting Shirley, by purchasing her cookbooks. Shirley would also be delighted to receive feedback at her email address. Don't forget to check Shirley's blog.
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