I made it for lunch to-day. My son had a friend visiting and I asked that everyone be very honest. I did add a bit of Cool Whip to the top for eye appeal, but it certainly would not have been necessary. We all agreed that it certainly is a keeper Thanks Laurel ivamae

I found this in a search: Adding a packet of dry instant pudding mix to cake batter increases the moisture of the cake itself after it has baked. You'll find several recipes at sites such as CakeMixDoctor.com that improve upon store bought cake mixes by adding instant pudding mixes. On the Other: Different Ingredients Cook and serve pudding mixes differ in ingredients from instant pudding mixes. Because cook and serve pudding mixes contain cornstarch as a thickening agent, substituting a cook and serve pudding mix for an instant pudding mix can affect the overall texture of your finished cake, making the cake denser. Bottom Line You should not substitute a cook and serve pudding mix for an instant pudding mix because cook and serve pudding mixes contain cornstarch which will adversely affect your finished cake. Source: The Food Timeline: Mixes Recipe Zaar I used to make the triple chocolate cake and always used sour cream for the heavy cream. Loved that cake. Here's one I do now: Chocolate sour cream cake 1 cup all-purpose flour 1 cup sugar 3 tablespoons baking cocoa 1 teaspoon baking soda 1/4 teaspoon salt 1 cup sour cream 1 egg Instructions 1.Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray. 2.In a large bowl, combine all ingredients; beat until smooth. Pour batter into baking dish. 3.Bake 25 to 30 minutes, or until a wooden toothpick inserted in center comes out clean. Let cool, then cut into squares. Top with whipped cream, frosting of choice, or dust with confectionate sugar. Yummy with a scoop of good vanilla ice cream

1 large box Sugar-free Vanilla Pudding. Milk (amount according to directions on box) Sugar-free condensed milk *(recipe below) Sugar-free, fat-free Cool Whip 8 oz 4-5 bananas Reduced fat Vanilla Wafers. Mix 2% milk (amount noted on pudding box) and pudding with mixer. Add condensed milk and mix. Next, with a spoon, fold in the Cool Whip until thoroughly mixed. Begin by pouring a small amount of the pudding mixture in the bottom of your dish, and then layer wafers, sliced bananas, and pudding mixture. Be sure to save enough of the pudding mixture to cover the top of the pudding. To top off the pudding you can finely crumble a couple of wafers and sprinkle over the top of the pudding. * SUGAR-FREE CONDENSED MILK 1/2 cup water 1-1/4 cups non-fat dry milk. 1 cup Splenda (I sometimes use the Great Value equivalent). 6-8 Sugar-free caramel candy chews. 6 Sprays of I Can't Believe It's Not Butter. 1 tsp. vanilla flavoring. Heat water in a glass measuring cup, in the microwave, to just the boiling point. In a small dish, melt the caramel candy chews. Stir the caramel into the hot water, stirring until fully dissolved. Add non-fat dry milk and mix. Add Splenda, vanilla flavoring, and "butter" spray. Mix until no lumps. Refrigerate for 4-6 hours. (Once you have made this and it is cold, it should be a good thick consistency---but you can change the consistency the next time by using more or less non-fat dry milk). (This sugar-free condensed milk also makes a good pumpkin pie.) ENJOY.

I'm making a red velvet cake with a layer of cheesecake in the middle for my office on Friday. I did the cheesecake layer tonight and I'll put it together tomorrow. I love red velvet!