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Chocolate Cream Ornament Cake

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prep time

20 min

total time

1 hr 20 min

makes

16 servings, 1 piece (87 g) each

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video by: kraft

recipe by: kraft

What You Need

1 pkg. (2-layer size) chocolate cake mix

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

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened

1 cup icing sugar

1-1/2 cups thawed Cool Whip Whipped Topping

1 ice cream cone

1 piece red string licorice (2 inch)

Decorating gel

Coloured sugar

Make It

HEAT oven to 350°F.

PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending 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.

BEAT cream cheese and icing sugar in small bowl with mixer until well blended. Gently stir in Cool Whip until well blended.

STACK cake layers on plate, filling with 1/3 of the cream cheese mixture. Frost top and side with remaining cream cheese mixture.

POKE 2 small holes in bottom of ice cream cone; insert ends of licorice into holes leaving small loop at top. Place cone next to cake to resemble ornament hanger. Decorate top of cake with decorating gel and coloured sugar as desired. Keep refrigerated.