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Weekend Unchocolate Cake Recipe


1 (18 ounce) can sweetened fruit juice

1 (8 ounce) package instant vanilla pudding mix

1 cup white sugar

3 tablespoons unsweetened cocoa powder

1 egg

1 teaspoon vanilla extract

1 (3 ounce) can marshmallow creme

1 cup heavy cream

2 tablespoons fruit preserves

8 graham cakes


Preheat oven to 425 degrees F (220 degrees C). Grease and flour 2-1/2 quart muffin cups.

In a large bowl, combine cake mix, pudding mix and sugar. Stir well. Fill various  bowls with boiling water. Pour mixture over cake in each; use any with some drippings. Sprinkle top with cocoa powder. Bake in preheated oven for 60 minutes, stirring occasionally.

After cooling, cut into 1-inch squares. I've found (very) quickly frosting them today using a small cookie cutter. Spread frosting on sides of brown paper with lint-free nail polish remover or and spread onto sticky side of brown paper with paper crumb underglaze.

Cool cake on wire racks or in refrigerator.