Cake Batter Pudding
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Prep time: 
Cook time: 
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Serves: 2 (8½ X 4½)icebox cakes
 
Ingredients
  • ⅓ cup cornstarch
  • ¼ cup granulated sugar
  • ¼ cup box yellow cake mix
  • a pinch of salt
  • 3 cups cold WHOLE milk
  • 1 tablespoon vanilla
Instructions
  1. Make a large-ish double boiler. I used two medium-sized saucepans, the bottom pan filled ¼ of the way up with water. Bring the water to a rolling simmer.
  2. In the top pan or heat-safe bowl whisk together the cornstarch, sugar, cake mix, salt, and milk. Mix until it's combined and place it over the simmering water.
  3. Cook for 30-35 minutes until the pudding is thickened, stirring occasionally. Check to make sure your water doesn't simmer away.
  4. When the pudding is ready it will coat the back of a spoon and drizzle ribbons (thanks for the tip, Jessica!). Let the pudding cool completely.
  5. Refrigerate until you're ready to use. **You can make this stuff ahead of time**
Notes
**Note: I made this with 2% milk and the pudding layers in the finished icebox cake were too "freezy". I wanted an ice-creamy texture and what I got was ice, which was kind of disappointing because this pudding straight out of the fridge was AWESOME. I wanted the frozen pudding to be needed a creamier, so I called for whole milk here. That is my preference for texture. BUT! The original recipe actually called for vanilla almond milk, so go with whatever strikes your pudding fancy. Just thought you should know.**
Recipe by Sugar Dish Me at https://www.sugardishme.com/cake-party/