Under-a-Spell Red Devil Cake

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video by: kraft

No magic word will break this spell. Rich, moist, chocolate cake with creamy dreamy filling makes for a devilishly delicious treat.

time

prep:

20 min

total:

3 hr 7 min

servings

total:

16 servings

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What You Need

Tbsp. unsweetened cocoa powder

pkg. (2-layer size) red velvet cake mix

pkg. (3.3 oz. each) JELL-O White Chocolate Flavor Instant Pudding, divided

1-1/4

cups water

1/3

cup oil

eggs

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

cups milk

tub (12 oz.) COOL WHIP Whipped Topping, thawed

oz. BAKER'S Semi-Sweet Chocolate

Tbsp. butter

Make It

HEAT oven to 350ºF.

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.

Kraft Kitchens Tips

Note from the Kraft Kitchens

Thank you. We heard your feedback and rewrote this recipe to include more detailed preparation directions. Thank you for your input.

Size-Wise

Savor a serving of this crowd-pleasing dessert on special occasions.

Note

The red color of the cake will "bleed" slightly into filling if made several hours ahead of time. This appearance will create an even spookier-looking cake for your Halloween party! For fun, place serving plate with cake on a lazy Susan to enhance spiral effect of the cake when turned.

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a cook

posted:10/30/2010

Tip: After inverting the two thin cake layers onto sprinkled towels, go ahead and cut both sheets into 3 sections. I could find no reason to wait until later to cut the 2nd sheet. You will have a total of 6 sections, each of them about 5" tall and 10" wide, that you will be piecing together. Use a ruler to measure equal thirds on your sheets, it will help get them all the exact same size. Go ahead and roll up all 6 sections from the long side of the towels, and still in the towels. No need to handle individual sections yet. Let them cool to room temp. before unrolling the towels. Then after unrolling the towels, spread the filling over both sheets very evenly. Now you have 6 identical pieces that are ready to be lifted and placed onto the plate.

mbab_9

posted:10/29/2010

i thought it was delicious. and the recipe was easy to understand. if you've made rolled cakes before.

a cook

posted:10/29/2010

Poor instructions. I have read through several times. Envision a vast cake and goop wasteland in my kitchen. Please clarify instructions. It is a lovely cake and I want to make it. And I don't see any stars to rate it.

rubylime

posted:10/29/2010

I attempted this last night and I agree with the previous reviews - not good. I consider myself an accomplished baker so I was surprised at how poorly this turned out. It makes no sense to me to leave a few pieces to cool flat and to roll the second cake. Even though the cake was nice and moist, it did not stand up to being bent and it all cracked and crumbled. At least it made for a nice trifle, which was my backup plan.

kelpien

posted:10/27/2010

This cake was ruined by the horrible directions; DO NOT ATTEMPT. I have posted 4 separate reviews and Kraft is refusing to publish them on this site.

heidiklinden

posted:10/27/2010

I havent tried to make it, but would really like to...only, it's not real detailed and sounds a little confusing. So dont think I'll attempt it. Seems that's the census of most people who commented.

catalinasaenz

posted:10/27/2010

The recipe is very confused, you should make a video about it, anyway, I will make it but using my imagination cause it looks so delicious. Catalina

titanscrazy1

posted:10/27/2010

Alot of readers were confused with the instructions for this cake, but after reading it, all you are basically doing is making a jelly roll with one of the strips of cake and after frosting one side of the remaining strips place the frosted side of the cake strip against the roll thus adding layers. Hope this helps! Sounds too good not to try.

2826rudder

posted:10/27/2010

This cake looks great and I am going to try to make it. It does seem like it would be best to bake in jelly roll pan and make it like my pumpkin rolls. They might need to post a video on how to make it for some that might get confused. It is all in the timing of when to roll, not too cool and not hot.

NykiC

posted:10/27/2010

The cake looks wonderful and I really wanted to try and make it this weekend, but after reading and rereading the directions its way to much. Im a visible person so I need to see it step by step. If anyone was able to do it please let me know.