This the last of the 4 Better Than Good cakes. All are different.
Better Than Good, Cake 4
1 cup all-purpose flour
1 stick butter, softened
1 1/4 cups pecans,(divided)
1-8 ounce package cream cheese, softened
1 cup confectioners' sugar
1- 8 ounce container dessert topping, divided'
2- 31/2 ounce packages instant chocolate pudding mix (OR one chocolate and one vanilla
3 cups milk
1 Hershey bar, shaved
Combine flour, butter and 1 cup nuts. Press on bottom of a 9 x 13" baking dish. Bake at 375 degrees for 20 minutes. Cool.
In medium bowl with electric mixer, beat together cream cheese and confectioners' sugar. Fold in half of the dessert topping. Spread over cooled cake layer
in dish. Refrigerate. In large bowl with electric mixer, combine milk and pudding mix and beat three minutes at low speed until thickened and glossy.
Spread evenly over cream cheese layer in dish. Refrigerate until set. Spread remaining topping evenly over chocolate layer. Sprinkle with
remaining nuts and shaved chocolate. Refrigerate until serving time. Makes about 16 servings.
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