Directions:
- Dissolve the gelatin in the boiling water. Mix in the cold water and set aside.
- Mix and bake cake as directed for one 9x13 inch pan. Let cake cool for 20 to 25 minutes.
- Poke holes in cake about 1 inch apart. Pour gelatin into holes and over the top of the cake. Refrigerate cake while making the topping.
- Mix instant pudding, whipped topping mix and milk until stiff. Frost cake and store in refrigerator.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.93 Kcal (1532 kJ) | ||
| Calories from fat | 12.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.42g | 2% | |
|---|---|---|---|
| Cholesterol | 7.35mg | 2% | |
| Sodium | 1074.56mg | 45% | |
| Potassium | 593.15mg | 13% | |
| Total Carbs | 68.27g | 23% | |
| Sugars | 30.28g | 121% | |
| Dietary Fiber | 0.28g | 1% | |
| Protein | 17.83g | 36% | |
| Iron | 0.6mg | 3% | |
| Calcium | 540.6mg | 54% | |
| Amount Per 100 g | |||
| Calories | 48.87 Kcal (205 kJ) | ||
| Calories from fat | 1.7 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.19g | 2% | |
|---|---|---|---|
| Cholesterol | 0.98mg | 2% | |
| Sodium | 143.5mg | 45% | |
| Potassium | 79.21mg | 13% | |
| Total Carbs | 9.12g | 23% | |
| Sugars | 4.04g | 121% | |
| Dietary Fiber | 0.04g | 1% | |
| Protein | 2.38g | 36% | |
| Iron | 0.1mg | 3% | |
| Calcium | 72.2mg | 54% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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