Devil's Fridgecake
Yield
10 servingsPrep
20 minCook
5 minReady
2 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
|
|
| ½ | cup |
water
cold |
|
| 1 | teaspoon |
instant coffee
|
|
| 1 | small |
instant pudding mix
chocolate fudge |
*
|
| 1 | pinch |
salt
|
*
|
| 3 | cups |
milk, skim
cold |
|
| 1 | each |
pound cake
chocolate |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | envelope |
gelatin, unflavored
|
|
| 118 | ml |
water
cold |
|
| 5 | ml |
instant coffee
|
|
| 1 | small |
instant pudding mix
chocolate fudge |
*
|
| 1 | pinch |
salt
|
*
|
| 7.1E+2 | ml |
milk, skim
cold |
|
| 1 | each |
pound cake
chocolate |
*
|
Directions
Combine gelatin, cold water and instant coffee in small saucepan.
Wait one minute, until gelatin is softened, then heat gently over very low heat until gelatin melts.
Remove from heat and set aside.
Beat instant pudding mix, salt and cold milk until blended well.
Stir in gelatin mixture and mix well.
Cut pound cake into cubes. (Freeze the rest)
Put half the cake cubes in a single layer in the bottom of a loaf pan.
Pour on half the pudding mixture.
Add a layer of the remaining cake cubes; pour on remaining pudding.
Chill several hours until set.
To serve, cut in thin slices and serve from pan.
