Ingredients:
1 pkg yellow cake mix
1 C cold milk
1 pkg jell-o vanilla flavor instant pudding
1 ½ cups thawed cool whip topping, divided
4 squares Baker’s semi-sweet chocolate
Directions:
*Preheat oven to 350 degrees
*Prepare cake batter and bake in 24 greased cupcake cups as directed on package.
*Cool in pan 10 minutes.
*Place on wire racks to cool completely.
*Beat milk and dry pudding mix with wire whish for 2 minutes or until well blended.
*Let stand 5 minutes.
*While you’re waiting, use a serrated knife to cut cupcakes horizontally in half.
*Gently stir ½ cup of the whipped topping into pudding.
*Spoon about 1tbsp of the pudding mixture onto bottom half of each cupcake; cover with top of cupcake.
*Microwave remaining 1 cup whipped toping and the chocolate in sm bowl on high 1 ½ min or until chocolate is almost melted, stirring after 1 minute.
*Stir until chocolate is completely melted and mixture is blended. Let stand 15 minutes to thicken.
*Spread onto cupcakes.
*Refrigerate at least 15 minutes before serving.
Submitted by: Ashley Butler
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