Taco Cake

 

Ingredients

• 1 vanilla or white boxed cake mix
• 1 (16-oz) can vanilla frosting
• Green food coloring
• Yellow food coloring
• 1 cup canned chocolate frosting
• 1 cup cornflakes
• 5 orange circus peanuts
• 5 red Swedish Fish
• 1 cup finely crushed vanilla wafer crumbs
• ½ cup chocolate-covered raisins or chocolate crunch candy
• Whipped cream

Directions

1. Bake 2 (8-inch) round cake layers from mix. Let cool.
2. Tint 3 Tbsp vanilla frosting bright green with green and yellow food coloring; tint remaining frosting light yellow with yellow food coloring. Spoon 1 cup canned chocolate frosting into a zip-top freezer bag.
3. Trim cake tops to make flat. Cut, sandwich, and arrange layers as shown below.
4. Microwave green frosting in a bowl, 5 seconds. Stir and toss with cornflakes (for “lettuce”); spread on waxed paper to dry.
5. Slice circus peanuts into strips (for “cheese”). Dice Swedish Fish into bits (for “tomatoes”).
6. Spread yellow frosting over both cakes. Press about 1 cup finely crushed vanilla wafer crumbs all over each and transfer to a serving platter.
7. Snip ¼ inch from 1 corner of zip-top bag and pipe chocolate frosting down center of each cake. 8. Top with chocolate-covered raisins or chocolate crunch candy. Sprinkle green cornflakes, circus peanut strips, and Swedish Fish bits over each. Top with whipped cream.

Cookie Dough Cake

Ingredients

Chocolate Layer Cake:
• 1 and 3/4 cups flour
• 1 and 3/4 cup sugar
• 3/4 cup unsweetened cocoa powder
• 1 teaspoon baking powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs, room temperature
• 1 teaspoon vanilla
• 1 cup freshly brewed strong hot coffee
Chocolate Buttercream:
• 1 cup unsalted butter, softened
• 3½ cups powdered sugar
• ½ cup cocoa powder
• ½ teaspoon table salt
• 2 teaspoons vanilla extract
• 4 tablespoons heavy cream
Cookie Dough Frosting:
• 12 Tbsp butter
• 1 3/4 cups powdered sugar
• 1/3 cup packed brown sugar
• 1/2 cup flour
• 1 1/2 Tbsp milk
• 1 tsp vanilla extract

Instructions

Preheat oven to 350 degrees. Grease and flour 2 round 9-inch cake pans.

For the cake, put flour, sugar, cocoa, baking powder, baking soda and salt in a bowl and mix well.

In a stand mixer, mix the buttermilk, oil, eggs, vanilla together. Slowly add in the mix of dry ingredients while the mixer is on low. Add the coffee and make sure everything is combined. Batter will be very thin.

Pour the batter into the prepared pans and bake for about 25 minutes or until a toothpick inserted in the middle comes out clean.

Turn the cakes out onto a cooling rack. While the cakes are cooling, make your frostings.

Chocolate Buttercream:

Cream the butter in a stand mixer for about 3 minutes. Add the rest of the ingredients and mix on medium speed for 3 minutes.

Cookie Dough Frosting:

Cream together the butter and sugars in a stand mixer until smooth and creamy.

Add the flour, milk and vanilla and beat on high until well combined, about 2-3 minutes.

Now it's time to put together your cake!

Frost the top of the first cake with the Cookie Dough Frosting. Then layer the other half of the cake on top. Frost the outside of the cake with the Chocolate Buttercream Frosting.

Pipe dollops along the bottom edge and top with the leftover Cookie Dough Frosting and/or decorate as desired. Top with a chocolate chip cookie!

Notes

You can easily substitute a boxed cake mix and store-bought chocolate icing in order to save some time!

Strawberry Cake Paula Deen Style

Ingredients

• 1 (18.25-ounce) box white cake mix
• 1 (3-ounce) box strawberry-flavored instant gelatin
• 1 (15-ounce) package frozen strawberries in syrup, thawed and pureed
• 4 large eggs
• 1/2 cup vegetable oil
• 1/4 cup water
• Strawberry cream cheese frosting, recipe follows
• Strawberry Cream Cheese Frosting
• 1/4 cup butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1 (10-ounce) package frozen strawberries in syrup, thawed and pureed
• 1/2 teaspoon strawberry extract
• 7 cups confectioners' sugar
• Freshly sliced strawberries, for garnish, optional

Directions

Preheat oven to 350 degrees F. Lightly grease 2 (9-inch) round cake pans.
In a large bowl, combine cake mix and gelatin. Add pureed strawberries, eggs, oil, and water; beat at medium speed with an electric mixer until smooth. Pour into prepared pans, and bake for 20 minutes, or until a wooden pick inserted in the center comes out clean.
Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
For the frosting:
In a large bowl, beat butter and cream cheese at medium speed with an electric mixer until creamy. Beat in 1/4 cup of the strawberry puree and the strawberry extract. (The rest of the puree is leftover but can be used in smoothies or on ice cream for a delicious treat.) Gradually add confectioners' sugar, beating until smooth.
Spread frosting in between layers and on top and sides of cake. Garnish with sliced fresh strawberries, if desired.

Southern Style Caramel Cake

Ingredients

• 1 cup butter (2 sticks)
• 2 cups sugar
• 4 eggs
• 3 cups flour, self-rising
• 1 cup buttermilk
• 2 teaspoons vanilla
• Southern Caramel Icing Recipe, double the recipe

Instructions

1. Preheat oven to 350 degrees.
2. Prepare 3 9-inch cake pans.
3. Cream butter til fluffy and then add sugar and cream for about 8 more minutes.
4. Add eggs, 1 at a time, and cream after each.
5. Add flour and buttermilk, alternately, beginning and ending with flour.
6. Add vanilla and beat well.
7. Divide among pans and bake for 25-30 minutes until set.
8. Turn out of pans onto cooling racks and allow to cool completely.
9. Prepare Southern Caramel Icing as cakes are cooling then ice cake.

Frosting

 

• 2 cups sugar
• 1 cup buttermilk
• ½ cup Crisco
• ½ cup butter
• 1 teaspoon baking soda

Instructions

1. Mix all ingredients in a 3-4 quart cast iron dutch oven.
2. Swirl pan to keep ingredients moving in the pan.
3. Cook to softball stage 235º – 245º on a candy thermometer or when tested in a cup of cold water.
4. Remove from heat and beat with a wooden spoon until creamy and ready to spread.
5. This is a perfect icing for Southern Caramel Cake

Golden Caramel Cake

Ingredients

Cake

1 box Betty Crocker® SuperMoist® yellow cake mix

1 cup milk

1/3 cup butter or margarine, melted and cooled

1 teaspoon vanilla

3 eggs

Caramel Icing

1/2 cup butter or margarine

1 cup powdered sugar

1/2 cup reserved cake batter

1/2 cup evaporated milk

1 teaspoon vanilla

Chocolate Chip Cookie Dough Cake

Ingredients

For The Cake

• 2 boxes of your favorite yellow boxed cake mix

For The Glaze

• One container of your favorite glaze

For The Filling

• 1 cup heavy whipping cream
• 1 stick butter
• ½ cup granulated sugar
• 1/3 cup light brown sugar
• 1 teaspoon vanilla extract
• 1 ½ cups flour
• 1/8 teaspoon salt
• 1 cup mini chocolate chips
• 3 tablespoons milk

Instructions

For The Cake

Follow Instructions on box to bake

Bake in 2 separate pans to make layers

Allow cake to cool as you prepare the filling

For The Filling

Melt butter and add both sugar’s to the melted butter. Stir well and allow to cool.

Mix in salt, vanilla, flour and milk. Chill.

Beat heavy whipping cream until medium peaks form. Chill.

Add whipped cream to cookie dough mixture, carefully folding in. Add chocolate chips.

Assemble Cake

Add filling to the top of one layer of cake. Spread.

Add second layer of cake on top filling.

Add glaze

Pumpkin Pie Cake

1 box yellow cake mix
3 eggs
1 c. margarine
2 c. canned pumpkin
3/4 c. sugar
1 (12 oz.) can evaporated milk
1 tsp. cinnamon
1/2 tsp. ground ginger
1/8 tsp. ground cloves
1/2 c. sugar
1 tsp. cinnamon


Reserve 1 cup cake mix; set aside.  Combine remaining cake mix, 1 egg and 1/2 cup melted margarine.  Spread into the bottom of a 9x13 pan.  Mix canned milk, pumpkin, 2 eggs, 3/4 cup sugar, 1 tsp. cinnamon, ginger and cloves.  Beat until fluffy.  Pour over crust.  Combine reserved cake mix, 1/2 cup sugar and 1 tsp. cinnamon.  Cut in remaining 1/2 cup margarine until it is about the size of peas.  Sprinkle topping over pumpkin filling.  Bake at 350 degrees for one hour.  Serve warm with Cool Whip or whipping cream.  

Neapolitan Cake

 

Strawberry Cake

adapted from: here

1 c. sugar

1 1/2 oz. strawberry Jell-O

1/2 c. butter, softened

2 eggs

1 + 1/4 + 1/8 c. all-purpose flour

1 1/4 tsp. baking powder

1/2 c. milk

1/2 Tbl. vanilla

1/4 c. strawberry puree (I used frozen, sweetened strawberries and pureed them in my blender until smooth)

Cream together butter and sugar until light and fluffy; add Jell-O.  Beat in eggs, one at a time.  Combine flour and baking powder and add alternately with milk and vanilla; beating until just combined.  Blend in strawberry puree.  Pour batter into one (9-inch) greased and floured cake pan.  Bake at 350 degrees for 25 minutes (mine took 33 minutes) or until done.  Cool in pan 10 minutes, invert to rack and cool completely.  

Vanilla Cake

from: Jenn@eatcakefordinner

1 c. all-purpose flour

1 1/2 tsp. baking powder

1/4 tsp. salt

1/2 c. sugar

2 eggs

1/2 c. vegetable oil

1/2 c. buttermilk

1 tsp. vanilla extract

Preheat oven to 350 degrees.  Grease and flour one (9-inch) round cake pan.  In a medium bowl, whisk together flour, baking powder and salt; set aside.  In another bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla until smooth.  Pour into dry ingredients and mix just until combined.  Pour batter into prepared cake pan and bake for 22-26 minutes or until toothpick comes out clean.  Cool in pan 10 minutes, then invert to rack and cool completely.

Chocolate Cake

adapted from: Martha Stewart

1/4 c. + 2 Tbl. cocoa

3/4 c. all-purpose flour

3/4 c. sugar

3/4 tsp. baking soda

1/4 + 1/8 tsp. baking powder

1/4 + 1/8 tsp. salt

1 egg

1/4 c. + 2 Tbl. warm water

1/4 c. + 2 Tbl. buttermilk

1 1/2 Tbl. vegetable oil

1 tsp. vanilla

Preheat oven to 350 degrees.  Grease and flour one (9-inch) cake pan; set aside.  In a large bowl, sift together cocoa, flour, sugar, baking soda, baking powder and salt.  Add egg, warm water, buttermilk, vegetable oil and vanilla; mix until smooth, about 3 minutes.  Pour batter into prepared cake pan.  Bake until top springs back when lightly touched, about 24-25 minutes.  Cool in pan 10  minutes, invert to rack and cool completely.     

Strawberry Cream Cheese Frosting

from: Jenn@eatcakefordinner

2 cubes butter, softened

1/3 c. shortening, opt. (I add this to help my frosting 

     hold its shape better for piping)

1 stick cream cheese, softened

6 c. powdered sugar

3/4 c. strawberry puree 

   (frozen strawberries in syrup, thawed and pureed)

2 tsp. strawberry extract

a few drops red food coloring, opt. 

Cream together butter, shortening and cream cheese until fluffy.  Add 2 cups powdered sugar.  Add 1/4 cup strawberry puree, strawberry extract and food coloring and beat until smooth.  Add remaining powdered sugar and strawberry puree alternately and beat until reaches desired consistency.

TO ASSEMBLE CAKE:  Slice the strawberry and the chocolate cake layers in half horizontally.  Trim the vanilla cake if you want it to be the same size as the strawberry and chocolate, if not, just leave it whole.  Place one chocolate layer down on your cake board and top with either strawberry jam or strawberry frosting.  Top with a strawberry layer and top with more jam or frosting.  Top with vanilla cake, then more jam or frosting.  Followed by the remaining chocolate layer, jam or frosting, then top with the remaining strawberry layer.  Frost entire cake with strawberry frosting and decorate as desired.  Eat immediately or store in the refrigerator.  Bring to room temperature before serving.

Billie's Italian Cream Cake

Cake:

1 stick unsalted butter, softened
1 c. vegetable oil
1 c. sugar + 3 Tbl., divided
5 whole eggs, separated
3 tsp. vanilla extract
1 c. shredded coconut
2 c. all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 c. buttermilk

Frosting:
4 oz. cream cheese, softened
2 sticks unsalted butter, softened
pinch of salt
3 tsp. vanilla extract
5-6 c. powdered sugar
milk, only if needed
1 c. sweetened, flaked coconut, toasted
1 c. chopped pecans or walnuts

Preheat oven to 350 degrees.  Grease and flour 3 (9-inch) round cake pans; set aside.  Cream together butter, oil and 1 cup sugar until fluffy.  Mix in the egg yolks and vanilla.  Mix in the coconut.  In a separate bowl, combine the flour, baking soda, baking powder and salt.  Add dry ingredients alternately with the buttermilk to the batter.  In a separate bowl, beat egg whites until soft peaks form and fold into the cake batter.  Divide batter between the three cake pans.  Sprinkle the top of each cake with one Tablespoon of sugar.  Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.  Remove from oven and cool in the pans for 15 minutes.  Invert cakes to a wire rack and cool completely.

For the frosting: Beat together butter and cream cheese until smooth.  Add the salt and vanilla and beat until combined.  Add powdered sugar, one cup at a time, beating after each addition.  Add a little milk, only if needed, to reach desired consistency.  Spread between layers of cooled cake and on the top and outside of cake.  Press toasted coconut into the outer layer of cake.  Sprinkle chopped nuts over the top.  Slice and serve.  Store any leftover cake in the refrigerator.    

Ho Ho Cake

 

Ingredients:

Cake:

1 (15.25 oz) chocolate cake mix

Ingredients called for on cake mix

Filling:

5 Tablespoons flour

1 cup half and half

1 teaspoon vanilla

1 cup butter

1 cup granulated sugar

Frosting:

1 cup semisweet chocolate chips

1/4 cup butter, softened

3/4 cup heavy whipping cream

2 cups powdered sugar

Directions:

Make cake according to directions on package (or use your favorite homemade chocolate cake recipe). Let cake cool completely.

In a medium saucepan, whisk flour into half and half over medium heat on stove top. Whisk constantly until very thick, similar to the consistency of thick pudding or custard- it will take a couple of minutes.  Cool completely (place in refrigerator if you want to speed the cooling process).  Stir in  vanilla.  In a mixing bowl, mix 1 cup softened butter and granulated sugar until fluffy. Add cooled flour/milk mixture to butter/sugar mixture and beat until light and fluffy (will take a couple of minutes).  Spread on cooled cake. 

Dump chocolate chips in a bowl. Heat heavy cream and pour hot cream over chocolate.  Let sit for a minute; stir gently to melt.  Cream butter and powdered sugar in another bowl and then stir the two mixtures together.  If you want it to be thicker, add more powdered sugar. If you want it to be thinner, add more whipping cream. Spread on cake immediately because the frosting starts to set up and become grainy in appearance if you let it sit for long. 

Oreo Dirt Cake

 

Ingredients

• ½ stick of butter
• 1 8-oz. pkg cream cheese, softened
• 1 cup powdered sugar
• 2 (3.5 oz.) packages instant chocolate pudding mix
• 3½ cups milk
• 1 (16 oz.) container frozen whipped topping, thawed
• 1 large package oreo cookies with creme filling

Instructions

1. Break cookies apart and grind in food processor or blender.The white creme will disappear.
2. Mix butter, cream cheese and sugar in largest mixing bowl.
3. Add pudding and milk and mix thoroughly.
4. Add whipped topping and mix gently.
5. Layer in a 9×13 dish, alternating creme and cookie layers. Finish with cookies on top.
6. Chill until ready to serve (24 hours if possible).

Notes

Can substitute vanilla pudding for chocolate. Can use extra oreo cookie crumbs if that is your preference. May serve in an 8 inch diameter dish (new flower pot) and add gummy worms on the top with a trowel to serve with on the side. Any kind of oreos are fine: generic, double stuffed, chocolate filled.

Lemon Honey Cake

2 3/4 c. all-purpose flour
3/4 tsp baking powder 
3/4 tsp baking soda
1/2 tsp salt
1/2 c. light sour cream
1/4 c. milk
1 1/2 tsp. lemon extract
3 Tbsp grated lemon zest
1/3 c. lemon juice
3/4 c. unsalted butter, softened
3/4 c. honey
1/4 c. sugar
3 large eggs

Preheat oven to 350 degrees. Line 9x13 cake pan with parchment paper. Grease the parchment paper and sides of pan.

In mixing bowl, combine dry ingredients. Set aside.  In a small bowl, whisk sour cream, milk, lemon extract, lemon zest and juice until combined.  Set aside.  In large mixing bowl, beat butter, honey and sugar with an electric mixer for 2 minutes, until light and fluffy. Beat in eggs, one at a time, until blended. 

With mixer on low speed, add in half the flour mixture,mixing until combined.  Add the sour cream mixture, mixing again until combined. Beat in remaining flour mixture, until just combined.

Pour into prepared cake pan.  Bake 20 to 25 minutes,  until toothpick inserted in center comes out clean. Cool. Place a wire cooling rack on top of the pan. Flip the cake and pan over and let the cake slide out onto the rack. Remove the pan, peel off the parchment paper and allow the cake to finish cooling.


Lemon-Honey Frosting 
1 cup unsalted butter, softened
1/4 c. honey
1/2 tsp. lemon extract
1 1/2 Tbsp grated lemon zest
4 c. sifted powdered sugar
7 to 8 tsp lemon juice
Few drops yellow food color


In large mixing bowl, combine butter, honey, lemon extract and lemon zest with electric mixer until creamed, about 2 minutes. On low speed, add in powdered sugar until blended. Gradually add in lemon juice.  Add  few drops food color, mixing until mixture is fluffy and pale yellow.

The Farmer's Daughter's Cake

2 c. sifted all-purpose flour
2 tsp baking powder
1/4 tsp salt
2 large eggs
1 tsp vanilla extract
1/4 tsp almond extract
1 c. granulated sugar
1 c. whipping cream (not whipped)

Preheat oven to 350 degrees.  Butter an 8 x 8 cake pan, dust all over lightly with fine dry bread crumbs. Lightly tap and shake out any extra crumbs.

Sift together flour, baking powder, and salt.  Set aside.  In medium bowl, beat eggs with electric mixer.  Add in vanilla, and almond extract.  Stir in sugar, mix until combined.  Beat in cream and lastly, add the sifted dry ingredients, and beat on low speed only until mixture is smooth.  Pour into prepared pan. Smooth top if necessary.

Bake for 35 to 40 minutes, until cake just begins to pull away from sides of pan and toothpick inserted in middle of cake comes out clean.  Remove from oven, and let stand for 5 minutes, then cut around the sides carefully to release, and let stand for 5 minutes more.  Invert cake onto wire rack, and let cake stand upside down to cool.  When cool, transfer to cake plate or cutting board.  

Old Fashioned Chocolate Icing
4 ounces semi-sweet chocolate
1/2 c. milk
1 1/3 c. granulated sugar
2 egg yolks
1 tbsp, plus 1 tsp unsalted butter
1 t. vanilla extract

Place chocolate, milk and sugar in small, heavy saucepan over medium high heat.  Stir until chocolate is melted and sugar is dissolved.  Do NOT boil.  Remove from heat and let stand for one minute.  

In small bowl, stir yolks lightly, just to mix. Gradually stir in about half of the chocolate mixture, then add yolk mixture to remaining warm chocolate mixture.  Cook over low heat, stirring, for one minute.  Remove from heat.  Pour mixture into medium bowl, and stir in the butter and vanilla.  Let stand until cool.   Once cool, beat icing at high speed for 10 to 15 minutes (Use lower speed if icing is splashing to much).  Beat until mixture is smooth, shiny, and paler in color.  

Slowly pour half of icing onto cake.  Let stand for a minute.  Slowly, pour half of the remaining icing onto middle of cake, push with a spatula into directions necessary. Wait another minute.  Pour remaining icing onto top of cake.  Push it to the edges just so you get a little bit of icing to run over the sides.  Let cake set for a few hours for icing to set.

Triple Salted Caramel Cupcakes

Cupcakes

• 1 and 1/4 cups all-purpose flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup firmly packed dark brown sugar
• 1/2 cup granulated sugar
• 1/2 cup (1 stick) unsalted butter, softened to room temperature
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1/2 cup whole milk (or heavy cream or half-and-half,  do not use skim milk or 1% milk)

Preheat oven to 350F degrees.  Line 12-cup muffin pan with paper liners. Set aside.
In a large bowl, whisk together the flour, baking powder, and salt.  In a separate medium bowl, beat the butter and sugars together at medium-high speed until light and fluffy, 2-3 minutes.  Add the eggs and vanilla.  Beat until combined.  Slowly mix in the dry ingredients until no flour remains, scraping down the sides of the bowl as needed.  Slowly stir in the milk.  Do not overmix the batter.
Fill each cupcake liner about 2/3 full, dividing the batter between all 12.  Bake cupcakes for 20-22 minutes, or until a toothpick inserted in the center of the cupcake comes out clean.  Let the cupcakes cool before frosting, about 1 hour.
Thick Salted Caramel Frosting

• 1/2 cup (1 stick) salted butter
• 1 cup dark brown sugar
• 1/3 cup heavy cream
• 1/2 teaspoon salt
• 3-4 cups powdered sugar, sifted
• additional pinch of salt, as needed
• salted caramel candies for decoration, optional

While the cupcakes are cooling, melt the butter in a small saucepan.  Once melted, add brown sugar and heavy cream. Stir constantly over medium heat until sugar is dissolved. Add salt.  Allow to bubble for 3 full minutes, no more. Remove from heat and allow to cool to room temperature, about 30 minutes.  Do not place in the refrigerator to cool.  With a hand mixer at medium speed, beat in powdered sugar 1 cup at a time, until you reach desired consistency.  I used 4 cups.  Add more salt if the frosting tastes too sweet.  Frost cooled cupcakes and adorn with salted caramel candies.

*Extra frosting can be stored in the refrigerator for up to 5 days.  Allow it to come to room temperature again before frosting anything.

Cupcakes stay fresh in an airtight container for up to 5 days.

Glazed Orange Bundt Cake

Cake:

1 (15.25 ounce) box yellow cake mix

1 (3.4 ounce) box instant vanilla pudding mix

1 cup orange juice

2 Tablespoons orange juice concentrate

1 Tablespoon orange zest

4 eggs

1/2 cup vegetable oil

2 Tablespoons dry orange gelatin powder (powdered Jell-O)

Glaze:

2 Tablespoons butter, softened

2 Tablespoons orange juice concentrate

1 teaspoon lemon juice

3 cups powdered sugar

Zest & the juice from one orange

Directions for the cake:  Mix together all of the cake ingredients in a large bowl. Beat with an electric hand mixer on medium speed until it's all combined and smooth. Pour mixture into a greased and floured bundt pan. Bake at 350 degrees for 30-35 minutes, or until a toothpick inserted close to center, comes out clean.

Let cake cool in pan for 12 minutes. After 12 minutes, carefully turn out cake onto a cake platter or plate.

For the glaze: Mix together all of the glaze ingredients in a medium bowl with a whisk. Whisk until it is very smooth. Pour glaze over warm (not hot) cake. Serve and enjoy!♥

Warm Winter Lemon Cake

1 pkg.  (2-layer size) yellow cake mix

2 pkg.  (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding

1/3 cup  granulated sugar

2 cups  cold milk

1-1/4 cups  water

2 Tbsp.  powdered sugar

Make It

HEAT oven to 350ºF.

PREPARE cake batter as directed on package; pour into 13x9-inch baking dish sprayed with cooking spray.

BEAT dry pudding mixes, granulated sugar, milk and water with whisk 2 min.; pour over batter in dish. Place baking dish on baking sheet. (Baking sheet will catch any sauce that might bubble over sides of dish as dessert bakes.)

BAKE 55 min. to 1 hour or until toothpick inserted in center comes out clean. Cool 20 min. (Sauce will thicken slightly as it cools.) Sprinkle with powdered sugar. Serve warm. Refrigerate leftovers.