Dessert

Buccaneer Cake

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prep time

1 hr

total time

2 hr 35 min

makes

12 servings, 1 piece (101 g) each

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photo by:

kraft

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What You Need

1 pkg. (2-layer) chocolate cake mix

1-1/2 cups thawed Cool Whip Whipped Topping, divided

1 pkg. (4-serving size) Jell-O Chocolate Fudge Instant Pudding

1/4 cup icing sugar

1 cup cold milk

1 piece red string licorice

1 piece black string licorice, cut into 1-inch lengths

1/2 oz. Baker's Semi-Sweet Chocolate, grated

1 Mini Oreo Cookie

Make It

PREPARE cake batter and bake as directed on package for 2 (9-inch) round baking pans. Cool in pans 15 min. Remove from pans to wire racks; cool cakes completely.

CUT cake as shown in diagram. Discard cake trimmings or reserve for snacking. Place "head" piece on platter; frost with 1 cup Cool Whip.

BEAT dry pudding mix, sugar and milk with whisk 2 min. Assemble "hat" pieces near head as shown in photograph; frost with pudding mixture. Spoon remaining Cool Whip into resealable plastic bag. Cut small corner off bottom of bag. Squeeze bag to pipe Cool Whip onto hat as shown in photograph.

CUT eye patch out of piece of sturdy coloured paper or cardboard. Cut 14-inch length from red licorice. Use to "attach" eye patch to cake. Use remaining red licorice to form mouth. Decorate cake with remaining ingredients as shown in photo. Keep refrigerated.