1 (2 ounce) package instant white chocolate pudding mix
2 cups milk
1 egg
1 1/2 cups buttermilk
3/4 cup vegetable oil
1/3 cup water
2 tablespoons all-purpose flour
3 tablespoons white sugar
1/8 teaspoon baking soda
1 teaspoon salt
Heat oven to 375 degrees F (190 degrees C). Grease and flour 2 (8 ounce) tin pans, or line with paper muffin liners.
In a large bowl, mix pudding mix with milk, egg, buttermilk and oil. Beat with a wooden spoon, or at low speed in a double boiler or in a small bowl with a pastry blender until batter is a slightly thickened. Pour into greased and floured muffin cups.
Bake in preheated oven for 1 hour, or until toothpick inserted into center of each muffin comes out clean. Serve hot from the side of the pan. Serve hot out of oven on top of pudding. Cool cake completely. Refrigerate leftover pudding until serving.
I submitted this recipe many years ago as an experiment when trying new items. Yum! It's great for fresh cuts, and easy to make. In the future, I'd probably make it again and throw in other vegetables.
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