Name: Wearing o’ Green Cake
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 15 servings
Ingredients: 1 package white cake mix (regular size); 2 packages (3 ounces each) lime gelatin; 1 cup boiling water; 1/2 cup cold water; TOPPING:; 1 cup cold milk; 1 package (3.4 ounces) instant vanilla pudding mix; 1 carton (8 ounces) frozen whipped topping, thawed; Green sprinkles

One bite of this moist, colorful cake and you'll think you've found the pot o' gold at the end of the rainbow. It's the perfect dessert to round out your St. Patrick's Day feast. —Marge Nicol, Shannon, Illinois

Test Kitchen Tips

A chopstick or the handle of a small wooden spoon would also work for poking holes into the cake.

For extra fluffy frosting, first fold in 1 cup of whipped topping, then fold in the rest. This prevents the topping from deflating.

Try substituting white chocolate or cheesecake-flavored instant pudding mix for the vanilla mix.

Watch How to Make Wearing o’ Green Cake

TEST KITCHEN APPROVED

Wearing o’ Green Cake

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Yield:15 servings

Prep:25 min

Cook:30 min

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Ingredients

1 package white cake mix (regular size)
2 packages (3 ounces each) lime gelatin
1 cup boiling water
1/2 cup cold water
topping:

1 cup cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 carton (8 ounces) frozen whipped topping, thawed
Green sprinkles

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Directions

Prepare and bake cake according to package directions, using a greased 13x9-in. baking dish. Cool on a wire rack 1 hour. In a small bowl, dissolve gelatin in boiling water; stir in cold water and set aside.

With a meat fork or wooden skewer, poke holes about 2 in. apart into cooled cake. Slowly pour gelatin over cake. Cover and refrigerate.
In a large bowl, whisk milk and pudding mix 2 minutes (mixture will be thick). Fold in whipped topping. Spread over cake. Decorate with sprinkles. Cover and refrigerate until serving.

Nutrition Facts

1 piece: 303 calories, 11g fat (4g saturated fat), 39mg cholesterol, 328mg sodium, 48g carbohydrate (33g sugars, 1g fiber), 4g protein.

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