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Vanilla Snowflake Cake 

prep time
45 min
total time
2 hr 15 min
makes
16 servings, 1 piece (100 g) each

Ingredients:

  • 1 pkg. (2-layer size) yellow cake mix
  • 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding, divided
  • 6 squares 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 Red Raspberry Jam, warmed, strained

  • 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.

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