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.)
Quick and Easy Pudding Frosting
From Emily Stratford
- 1 small box of pudding (chocolate or white chocolate are good flavors to use)
- 1/2 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 3/4 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!