French Vanilla Cake
Ingredients
- 1 box of Graham crackers
- 2 boxes of instant French vanilla pudding
- 1 medium container of whipped topping
- 1 can of milk chocolate cake frosting
- 3 cup of cold milk
Instructions
- 1
Mix the milk with the pudding mix until thick and then mix in the whipped topping. Layer the Graham crackers and the pudding until you have used it all, ending with a layer of crackers on top. Top with the chocolate frosting and refrigerate. Blueberry Pound Cake 1 cup plus 2 tablespoons of butter, softened and divided 2 1/4 cups of granulated sugar, divided 4 eggs 1 teaspoon of vanilla extract 3 cups of all-purpose flour, divided 1 teaspoon of baking powder 1/2 teaspoon of salt 2 cups of fresh or frozen blueberries, well drained Grease a 10” tube pan with the two tablespoons of butter. Sprinkle the pan with 1/4 cup of sugar and set aside. Cream the remaining 1 cup of butter, gradually add the remaining 2 cups of sugar and beat well. Add the eggs, one at a time. Add the vanilla, mixing well. Combine 2 3/4 cups of flour, baking powder and the salt. Gradually add to the creamed butter mixture, beating well. Dredge the blueberries into the reserved 1/4 cup of flour to coat well. Fold the blueberries into the bat- ter and pour into the prepared pan. Bake at 325 degrees for 70 minutes. Cool in pan for 10 minutes then remove. Glaze: 2 cups of sifted 10x confectioner’s sugar 2 or more tablespoons of milk 1 tablespoon lemon extract Mix until the right consistency and pour over the cooled cake.