2 eggs, beaten
1 egg yolk, beaten
1/2 cup water
1/2 cup frozen sweetened condensed milk
2 teaspoons baking powder
1 teaspoon white sugar
1 teaspoon salt
1/2 cup shortening
1 cup unmoldable cake bundt cake mix
1 (3 ounce) package instant vanilla pudding mix
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 9x13x1 inch pans. Shred first four ingredients of egg yolk into shallow bowl.
At a medium (16 ounce) cake mixer bowl, beat egg yolks, 1/2 cup water, 2 tablespoons baking powder, 1 teaspoon sugar, 1 teaspoon salt until well blended.
Mix egg yolk and remaining water in large bowl roughly, mixing after each addition to get just full. Whisk egg yolk mixture into pudding batter. Fold in shortening.
Pour batter into prepared pans. Dunk cake pit molds into batter. Fill 2/3 to 3/4 of the top of each muffin cavity with batter.
Bake in preheated ovens for 45 to 50 minutes or until a toothpick inserted into center of the cake comes out clean. Allow to cool completely, then cut into desired shapes.
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