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Monkeying-Around Cake

average rating

rate/review

prep time

50 min

total time

3 hr 20 min

makes

photo by:

kraft

recipe by: kraft

What You Need

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

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

1 cup cold milk

1/2 cup Kraft Smooth Peanut Butter

1 cup thawed Cool Whip Whipped Topping

1/2 cup whipping cream

4-1/2 squares Baker's Semi-Sweet Chocolate

2 Nilla Vanilla Wafers

2 Mini Oreo Cookies

1 piece black string licorice

Make It

HEAT oven to 350ºF. Prepare cake batter as directed on package; pour into greased and floured 2-L ovenproof glass bowl. Bake 1 hour or until toothpick inserted in centre comes out clean. Cool cake in bowl 15 min.; invert onto wire rack. Cool completely.

BEAT pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; beat until well blended. Stir in Cool Whip. Cut cake horizontally in half; place flat layer on plate. Frost with half the pudding mixture; cover with remaining cake half, rounded-side up. Spoon remaining pudding mixture into resealable plastic bag; refrigerate with cake until ready to use.

BRING cream just to boil in small saucepan on low heat. Add chocolate; cook until melted, stirring constantly. Cool 10 min. Meanwhile, dip edges of wafers in glaze; place on plate. Let stand until glaze is firm. Spread remaining glaze onto cake.

MAKE 2 small cuts in top of cake; insert wafers in cuts for the monkey's ears. Refrigerate 30 min.

CUT corner off 1 bottom corner of bag of pudding mixture; use to pipe pudding mixture onto cake for the monkey's mouth and into mound on top of head as shown in photo. Cut 6-inch length from licorice; place on cake for mouth. Cut remaining licorice piece in half; add to cake for the nostrils. Split Oreo Cookies in half; place icing-covered halves on cake for the eyes. Discard remaining Oreo halves or reserve for snacking. Keep cake refrigerated.