I made the cake using the directions on the cake mix box, using the whole egg option (vs. egg whites), plus I added 1 tsp of lemon extract. The baked cake was high in the middle (maybe because of the whole eggs?), so I used a knife and cut it down so the top was fairly level and even across. I wanted to leave it in the Pyrex 9x13 dish I baked it in (vs. plating it and turning it upside down, though I guess I could have put it back in the baking dish after flipping it; oh well). I thought the pudding would cover up the cut area and it wouldn't be noticeable. The pudding was opaque and you could see the cut area through the pudding. So, I spread a layer of cool whip over the top, "icing" the cake, which hid the cut area. I refrigerated the cake overnight and took it to an office lunch the next day. Everyone really enjoyed it. I made a simple raspberry sauce served on the side as an optional topping and the tartness of the sauce went well with the sweetness of the cake. May make it again, or a variation using a different flavor mix, pudding, or both.
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I made the cake using the directions on the cake mix box, using the whole egg option (vs. egg...