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Chocolate Splash Cake

photo by:kraft
40 min
1 hr 40 min
16 servings
Magazine Acquisition

What You Need

pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
cup  cold milk
cups  thawed COOL WHIP Whipped Topping, divided
 baked white cake layers (9 inch), cooled
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
cup  powdered sugar

Make It

MELT 3 oz. chocolate as directed on package. Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in melted chocolate. Gently stir in 1 cup COOL WHIP. Cut each cake into 2 layers. Stack on plate, spreading 3/4 cup pudding mixture between each layer.

MIX cream cheese and sugar in medium bowl with mixer until well blended. Gently stir in 2 cups COOL WHIP. Spread onto top and side of cake.

MICROWAVE remaining 3 oz. chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Immediately spread over top of cake, letting excess drip down side of cake. Keep refrigerated.

Kraft Kitchens Tips

Sweets can be part of a balanced diet but remember to keep tabs on portions.
Prepare as directed, using chocolate cake layers and 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding.
Special Extra
Melt 4 oz. BAKER'S White Chocolate as directed on package. Dip 16 large strawberries in white chocolate, leaving a small area at top of each berry unglazed. Place on waxed paper-covered baking sheet. Refrigerate until firm. Melt 4 oz. additional BAKER'S Semi-Sweet Chocolate as directed on package. Dip 1 side of each berry in semi-sweet chocolate, then turn to dip other side, leaving a "V"-shaped white area in center. Return to baking sheet. Use toothpick dipped in remaining semi-sweet chocolate to draw buttons and bow tie on each berry. Refrigerate until firm. Use to decorate cake plate just before serving.
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