1Make cake mix according to directions and bake in a well-greased 9x13 pan ( I used nonstick spary for baking)
2Just before cake is done,start making pudding.In medium bowl,begin to add milk to pudding mix and continue to whisk until most of the lumps are removed.let mixtyre sit about 2 minutes. you want it to thicken slightly so it isn't runny but not fully thickened into pudding.
3when cake is fishend,let cool 5 minutes then poke holes all over cake (about 1-inch) intervals using a wooden spoon handle or straw. pour pudding over warm cake.
4allow the cake to cool for several minutes on the counter then put into the fridge to set up. about an hour.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...