Vanilla Snowflake Cake

By barbaran

Ingredients

• 1 pkg. (2-layer size) yellow cake mix
• 2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding, divided
• 6 squares BAKER'S White Chocolate
• 1/4 cup powdered sugar
• 1 cup cold milk
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1/4 cup raspberry jam, warmed, strained

Details

Servings 16
Preparation time 45mins
Cooking time 135mins
Adapted from kraftrecipes.com

Preparation

Step 1

HEAT oven to 350ºF.

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.