YEARS ago we met up with some friends for their cute daughter’s birthday. Emily (the mom and my dear friend) cooked a cake in a 9×13 pan and then made a really fast, really easy, REALLY yummy “frosting” for the cake. For whatever reason that cake popped into my head a few weeks ago and I got a hankering. I emailed Emily for the recipe and made a cake the very next day!
When Emily made this frosting, it was soft and spreadable. When I made it, it was thick as could be and hard to spread around. I think the difference must be that I used my hand mixer. The stuff thickened up so fast I had zero control over the final product. I’m thinking whisking by hand is the way to go!
Also, if you do whip it up thick, this recipe would be a great filler for a layer cake. In fact, I am definitely going to try that sometime!
Anna looking lovingly on…wishing her mom would let her eat the cake already! (Yes, she licked the bowl clean.)
- 1 small box of pudding (chocolate or white chocolate are good flavors to use)
- ½ pint cream
- Whisk together by hand until the desired consistency. If you use a hand mixer, it will get very thick, very quickly and could be used as a nice filler for a layer cake.
- Also, I used a lot more cream and a lot less pudding…probably ¾ of a box of pudding and 1 pint of cream. The main reason for this change is I had used the hand mixer and it got so thick so fast, I had to add more cream. Just play around with it to your taste!