Giant Custard Filled Donut Cake

Recipe:

For cake:
1 (18.25 ounce) package french vanilla cake mix
1 (5.9 ounce) package instant vanilla pudding mix
1 cup greek yogurt or sour cream
3/4 cup vegetable oil
4 eggs
1/2 cup warm water
1/2 batch of Chocolate ganache, recipe
sprinkles of choice

Pudding:
1 (5.9 ounce) package instant vanilla pudding mix (made according to package instructions.

Directions:
Preheat oven to 350 degrees F.
In a large mixing bowl mix cake and pudding mixes, yogurt, eggs, oil and water until combined.
Prepare vanilla pudding mix according to package mix.
Place half the cake batter in a large greased bundt pan. Add the pudding and spread evenly. Top with remaining cake batter. Bake for 50-55min. Allow to cool completely.
Invert onto a plate. Top with as much or as little chocolate ganache and sprinkles! Refrigerate for 1-2 hours before serving.

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