Rating: 4.5 stars 4.2
12 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0

This cake is fantastic to have all year long - but I use it primarily in the summer because it's kept refrigerated so it's nice and cool.

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Ingredients

15
Original recipe yields 15 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Prepare and bake marble cake as directed on the box.

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  • Poke holes in the cooled cake with a fork. Dissolve the strawberry gelatin in 1 cup boiling water. Pour the gelatin over the cake, and refrigerate for 2 1/2 hours.

  • Combine whipped topping, vanilla pudding, milk, and vanilla in a mixing bowl. Mix with an electric mixer on high speed for 3 to 5 minutes, until frosting is thick enough for spreading. Frost the cake, and serve. Store any leftovers in the refrigerator.

Nutrition Facts

211 calories; protein 3.2g; carbohydrates 43.1g; fat 2.7g; cholesterol 2.6mg; sodium 386.9mg. Full Nutrition
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