1 (18 1/2 oz.) pkg. cake mix (calorie saver: use "low calorie" directions)
2 pkg. (4 serving size) instant pudding and pie filling, any complementary flavor
4 c. COLD milk (save calories - use 2%)
1 c. confectioners' sugar, optional

Prepare cake mix as directed on package, bake in 9 x 13 inch pan.

Remove from pan. Poke holes at once down through the cake to the pan with the round handle of a wooden spoon. Holes should be at 1 inch intervals.

ONLY AFTER POKING HOLES, make pudding mix (with or without sugar, as desired) gradually stirring in milk. Then beat at low speed of electric mixer for not over ONE minute. Do not overbeat!!

QUICKLY, BEFORE PUDDING THICKENS, pour about 1/2 of the THIN pudding evenly over warm cake and into the holes to make the stripes.

Allow remaining pudding to thicken slightly; then spoon over the top, swirling it to "frost" the cake. Chill at least 1 hour. Store cake in refrigerator. (Can top with Cool Whip if desired.)