Redford Cake Needs Nip, Tuck

I’m afraid your recipe for The Next Best Thing to Robert Redford Cake (Culinary SOS, March 21) needs updating. The instant pudding mixes now come in 5-ounce boxes and are no longer packaged in 6 3/4-ounce sizes. Even the nondairy whipped topping carton has reduced from 9 ounces to 8 ounces. Can you help?

--MKO

Santa Ana

It’s true the cake recipe--a hit in the early ‘80s--needs updating. After all, it’s not called The Next Best Thing to Brad Pitt Cake. But what a cake. We happily retested the recipe using the 5-ounce instant pudding mix packages and an 8-ounce carton of frozen whipped topping. It worked just fine, though it is a bit less chocolatey than the original. Incidentally, this lusciously gooey cake can be made ahead and is the perfect size for a large get together.

THE NEXT BEST THING TO ROBERT REDFORD (The ‘90s Version)

1 cup flour

1/2 cup better or margarine, softened

1 cup finely chopped pecans

1 (8-ounce) package cream cheese

1 cup sugar

1 (8-ounce) carton frozen nondairy whipped topping, thawed

1 (5.1-ounce) package instant vanilla pudding mix

1 (5.9-ounce) package instant chocolate pudding mix

3 cups cold milk

Grated chocolate candy bar, optional

Prepare bottom crust by mixing together flour, butter and pecans until crumb-like. Press mixture into greased 13x9-inch baking pan. Bake at 350 degrees until lightly golden, 15 to 20 minutes. Cool.

Beat cream cheese with sugar until smooth. Fold in half whipped topping. Spread mixture over cooled crust.

Combine vanilla and chocolate pudding mixes. Beat in milk until mixture is smooth and thickened. Spread over cream cheese layer. Spread remaining whipped topping over top. Sprinkle with grated chocolate candy bar, if desired. Cover and refrigerate overnight.

Makes 16 servings.

Each serving contains about:

333 calories; 222 mg sodium; 34 mg cholesterol; 19 grams fat; 42 grams carbohydrates; 4 grams protein; 0.11 gram fiber.

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