1 Box Yellow Cake Mix (Pillsbury Plus)
½ Cup Oil
1 – 3 oz. Box French Vanilla Instant Pudding
1 ¼ Cup Water
2 LEVEL Tablespoons Cocoa
3 eggs
1 oz. Red Food Coloring
· Bake at 350 degrees for 30 – 35 minutes in 2 round cake pans or
1 – 9x13 pan.
ICING
1 ½ Cup Milk
5 Heaping Tablespoon Flour
½ tsp. Salt
***1 ½ Cup Sugar
· Cook on low heat until this thickens to the texture of almost paste-like. You will have to “drag” your spoon through it. It may also stick to the sides of pan. (MUST BE REALLY THICK)
· ***After cooking flour and milk until very thick, remove pot from heat and add sugar to flour mixture while still hot and it will dissolve and be smooth (thins paste)
· LET COOL COMPLETELY!!!!!!!!!!!
1 stick oleo (margarine) ½ Cup Crisco
1 tsp. Vanilla
· In mixer put margarine and Crisco. Beat until fluffy.
· Add vanilla.
· Add COOLED flour mixture.
· Beat until smooth and fluffy.
· Leave in Mixing Bowl, cover with Saran Wrap and put in refrigerator until cold.
· When ready, take out, let soften and spread on cake. (?)
Hint: Make icing a couple of days before cake.
Keep in refrigerator at least over night.
