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The Proof is in the Pudding...

The Proof is in the Pudding...

...or...actually...the pudding is in the cake.
Apparently, old proverbs are being shortened and clipped down from the original full sayings. Word Detective points out that the phrase "the proof is in the pudding" originated as "the proof of the pudding is in the eating." Which means, the true value or quality of something can only be judged when it's put to use. Or in other words, results are what count.
With that said, I love the results of this cake recipe! It’s become one of my favorites and can be changed up a number of ways. I’ve tried four already! This recipe produces a dense cake, which I happen to love.

Also, it’s kept refrigerated, another thing I love;
C-o-o-l, dense cake…mmmmm…..
The complete recipe is at the end of this post. But let me walk you through the steps. First, pick a cake mix and a pudding mix you think go together. I happened to use banana cake and banana pudding for this one. Mix them with the other necessary ingredients according to the directions below.
It produces a VERY thick batter.
Pour the batter in a greased pan.
See! I told you it was very thick.
Bake according to directions...below.

For the topping I chose Chocolate Fudge pudding.
Mix it with the proper amount of milk.

I use a hand-mixer for this, because the amount it too small for a KitchenAid mixer. The pudding and milk become almost like a paste.

Next, fold whipped cream into the pudding mixture...
...and spread on your COMPLETELY COOLED cake.
Basically, any combination of cake and pudding works.
is very refreshing on a hot summer day.
Other combinations I've tried and loved:
Chocolate Cake + Chocolate Pudding + Chocolate Topping
Caramel Cake + Butterscotch Pudding + Chocolate Topping


1 (18.25 oz.) package cake banana cake mix
1 (3.4 oz.) package fat-free instant banana pudding
1 ¾ cups. Water
3 eggs whites
¾ c. milk (non-fat to whole, it doesn’t matter)


1 (1 oz.) package fat-free instant chocolate fudge pudding
1 (8 oz.) fat-free Cool Whip, thawed
1. Preheat oven to 350 degrees and grease a 10 x 15 inch pan.
2. In a large bowl, mix together cake mix and banana pudding mix. Pour in water and egg whites. Beat on low speed for 1 minute. Increase speed to high and beat for 4 minutes. Pour batter into greased pan.
3. Bake 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool completely. Bake cupcakes for 16 minutes.
4. In a large bowl, combine milk and chocolate fudge pudding mix. Beat on low for 2 minutes. Fold in Cool Whip. Spread over cooled cake. Store cake in refrigerator.
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