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Under-a-Spell Red Devil Cake 

You asked for a video on this Trick-or-Treat Halloween cake. Now it’s easier than ever to make our Under-a-Spell Red Devil Cake.
prep time
20 min
time
3 hr 7 min
servings
16 servings

what you need

  • 6 Tbsp. unsweetened cocoa powder
  • 1 pkg. (2-layer size) red velvet cake mix
  • 3 pkg. (3.3 oz. each) JELL-O White Chocolate Flavor Instant Pudding, divided
  • 1-1/4 cups water
  • 1/3 cup oil
  • 3  eggs
  • 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
  • 2 cups milk
  • 1 tub (12 oz.) COOL WHIP Whipped Topping, thawed
  • 3 oz. BAKER'S Semi-Sweet Chocolate
  • 1 Tbsp. butter

  • LINE 2 (15x10x1-inch) pans with foil. Spray with cooking spray. Lightly sprinkle 1 clean kitchen towel with 3 Tbsp. cocoa powder; sprinkle remaining cocoa powder onto large cutting board. Beat cake mix, 1 pkg. dry pudding mix, water, oil and eggs with mixer until well blended. Pour into prepared pans.
  • BAKE 15 to 17 min. or until toothpick inserted in centers comes out clean. Immediately invert 1 cake onto prepared towel; invert second cake onto prepared cutting board. Remove pans and foil. Cut cake on board crosswise into thirds to make 3 (10x5-inch) rectangles; place on wire racks, then cover with a second clean kitchen towel. Set aside. Roll up remaining cake loosely with towel, starting at one long side. Cool all cakes completely.
  • BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add remaining dry pudding mixes; beat 2 min. until well blended. Whisk in COOL WHIP.
  • UNROLL cake slowly; remove towel. Cut cake crosswise into thirds to make 3 (10x5-inch) rectangles. Spread pudding mixture over all 6 cake rectangles. Reroll 1 rolled cake piece, starting at one short side; stand in center of large plate. Wrap remaining 2 rolled cake pieces, pudding-sides in, around first piece to resemble spiral. Wrap the 3 flat cake pieces around spiral to complete the cake.
  • MICROWAVE chocolate and butter in microwaveable bowl on HIGH 1 min. Stir until chocolate is melted and mixture is well blended; cool. Spoon around top edge of cake to cover outer cake pieces only, allowing glaze to drip down side. Refrigerate 2 hours. Cut cake into wedges to serve.

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