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Panama Canal Cake


Saved in 1 recipe box and 1 cookbook

Creamy, nutty and chocolaty cake, everyone loves it!

Yield

16

servings

Prep

10

min

Cook

15

min

Ready

1

hrs

Trans-fat Free, Low Sodium
 

Ingredients

1 cup flour, all-purpose
½ cup butter
melted
½ cup nuts
your choice, chopped
16 ounces whipped topping, prepared
1 cup powdered sugar
8 ounces cream cheese
3 cups milk
cold, divided
4 ounces instant pudding mix, chocolate
packaged
4 ounces instant pudding mix, vanilla
packaged
1 teaspoon vanilla extract
1 x nuts
chopped
*
* not incl. in nutrient facts

Directions

Mix flour, butter and nuts.

Press into a 9x13 inch baking dish. Bake in a 400 degree F. oven for 10 to 15 minutes until browned.

Cool.

Combine one container of whipped topping with the powdered sugar and cream cheese.

Spread over cooled crust. Mix 1½ cup cold milk with chocolate pudding and spread over the cream cheese layer.

Mix 1½ cups cold milk with vanilla pudding and spread over the cream cheese layer.

Top with one container of whipped topping and sprinkle nuts over the top.

First published: last updated: 2015-03-13

Comments

 

Nutrition Facts

Serving Size 98g (3.5 oz)
Amount per Serving
Calories 23359% of calories from fat
 % Daily Value *
Total Fat 15g 23%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 131mg 5%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 2%
Sugars g
Protein 9g
Vitamin A 9% Vitamin C 0%
Calcium 8% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
 

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