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Categories:Viewed: 33 - Published at: 6 years ago
Ingredients
- 1 pkg. (2-layer size) yellow cake mix
- 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding, divided
- 1 pkg. (170 g) Baker's White Chocolate
- 1/4 cup icing sugar
- 1 cup cold milk
- 3 cups thawed Cool Whip Whipped Topping
- 1/4 cup Kraft Pure Raspberry Jam, warmed, strained
Method
- Heat oven to 350 degrees F.
- Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending 1 pkg.
- dry pudding mix into batter before pouring into prepared pans.
- Cool cakes in pans 10 min.
- ; invert onto wire racks.
- Gently remove pans; cool cakes completely.
- Meanwhile, draw 3 or 4 snowflake shapes on paper, ranging in size from 1 to 3 inches in diameter.
- Place on tray; cover with waxed paper.
- Melt chocolate as directed on package; cool 5 min.
- Spoon into small resealable plastic bag; cut small corner off bottom of bag.
- Trace over snowflake patterns with chocolate, rearranging patterns as needed to make a total of 35 chocolate snowflakes.
- Freeze 10 min.
- or until chocolate is firm.
- Carefully transfer snowflakes to plate; refrigerate until ready to use.
- Beat remaining dry pudding mix, sugar and milk in large bowl with whisk 2 min.
- Stir in Cool Whip.
- Place 1 cake layer on plate; spread with jam, then 1/3 of the pudding mixture.
- Cover with remaining cake layer.
- Frost top and side of cake with remaining pudding mixture.
- Decorate with chocolate snowflakes.
- Keep refrigerated.
