Chocolate Pudding Cake
- 1 1/2 c. cake flour, sifted
- 1 1/2 stick margarine
- 1 c. pecans, chopped
- 1 c. non-dairy whipped topping (reserve remainder of 11 oz. carton)
- 8 oz. cream cheese, softened
- 1 c. confectioners sugar
- 2 (3 oz.) pkg. chocolate instant pudding
- 3 1/2 c. milk
- remainder of 11 oz. carton non-dairy whipped topping
- pecans, chopped
- For first layer, mix flour, margarine and nuts together. In a 13 x 9-inch pan, pat down the flour mixture and bake in 350u0b0 oven 20 minutes. Cool. For second layer, cream the cream cheese and confectioners sugar and fold in the whipped topping. Spread on top of the first layer. For third layer, mix chocolate pudding and milk together. Place in refrigerator to thicken. Then spread on top of second layer. Finish with the fourth layer by spreading the remainder of the whipped topping on top of the third layer and sprinkle with chopped nuts. Place in refrigerator. Serves 18.
cake flour, margarine, pecans, nondairy, cream cheese, confectioners sugar, chocolate instant pudding, milk, carton nondairy, pecans
Taken from www.cookbooks.com/Recipe-Details.aspx?id=15105 (may not work)