1/2 (12 ounce) package yellow cake mix
1 (3 ounce) package instant vanilla pudding mix
4 cups milk
2 (32 ounce) packages frozen fruit covered hard-cooked eggs, thawed and drained
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2x2x2 inch (9-inch) pan.
Centered 4 egg custard cups. Sift together flour, baking soda, baking powder, baking soda mixture, milk and vanilla pudding mix. Set aside.
In a large bowl, cream milk until very light and fluffy. Add pudding mixture alternately with flour mixture and stir well. Pour batter into prepared pans.
Bake in preheated oven for 40 minutes, or until a toothpick inserted comes out clean. Let cool. Cut into cubes 3/4 inch thick.
Remove from oven. Scald eggs with whisk, then remove covering from oven. Meanwhile, beat egg whites until soft peaks form. Gradually add milk and continue to beat until just beaten. Spread 1/3 cup of milk mixture on each layer. Place remaining milk mixture on top of reserved layers. Repeat layering until all three layers are used.
Continue cooling. Team $3 chocolate cake. Pour filling into 4 equal portions of each pan, spreading evenly. Place two more pan layers in oven, spreading the frosting slightly more. Over
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