PREPARE cake batter and bake as directed on package for 2 (8- or 9-inch) round cake layers. Cool 10 min. Remove to wire racks; cool completely. BEAT pudding mixes and milk with whisk 2 min. Immediately spread over tops of cake layers. STACK cake layers. Frost with COOL WHIP. Keep refrigerated. Nutritional InformationCalories: 290 Total fat: 12 g Saturated fat: 5 g Cholesterol: 40 mg Sodium: 380 mg Carbohydrate: 44 g Dietary Fiber: 0 g Sugars: 29 g Protein: 4 g Vitamin A: 2% DV Vitamin C: 0% DV Calcium: 10% DV Iron: 6% DV
Easy to make and so tasty! An especially wonderful dessert for the spring and summer. I will certainly make this again.
