1 (18.25 or 18.5-ounce) package chocolate cake mix
1 (14-ounce) can EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk)
2 (1-ounce) squares unsweetened chocolate, melted
1/2 cup cold water
1 (4-serving size) package instant chocolate pudding mix
1 cup (1/2 pint) whipping cream, stiffly whipped
Preheat oven to 350ºF. Prepare and bake cake mix as package directs for two 9-inch layers. Remove cakes from pans; cool.
In large bowl, beat EAGLE BRAND® and chocolate until well blended. Gradually beat in water and pudding mix until smooth. Chill 30 minutes. Beat until smooth. Fold in whipped cream. Chill at least one hour.
Place one cake layer on serving plate; top with 1 1/2 cups mousse mixture. Top with remaining cake layer. Frost side and top of cake with remaining mousse mixture.
18.25 oz. box lemon OR butter cake mix
3.4 oz. box coconut cream instant pudding mix
1/2 cup vegetable oil
1/2 cup water
3/4 cup Mountain Dew® soda – divided
1 cup granulated sugar
1/2 cup real butter
1/2 tsp. lemon extract
1/2 tsp. coconut extract
Beat together cake mix, pudding mix, eggs, oil, water, and 1/2 cup soda.
Pour into a greased and floured bundt cake pan.
Bake in a 325 degree oven for 1 hour.
In a small saucepan over medium-low heat, simmer remaining 1/4 cup soda, sugar, butter, and extracts for 5 minutes.
Pour glaze over cake as soon as it comes out of the oven.
Cut cake into 1/4-inch slices; arrange half the slices on bottom of 13×9-inch baking dish.
In large bowl, combine EAGLE BRAND®, water and almond extract; mix well. Add pudding mix; beat well. Chill 5 minutes.
Fold in whipped cream. Spread half the cream mixture over cake slices; arrange half the peach slices on the top. Top with remaining cake slices, cream filling and peach slices.
Chill 4 hours or until set. Cut into squares to serve. Store leftovers covered in refrigerator.