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Desserts

Chocolate Splash Cake

photo by:kraft
time
prep:
40 min
total:
1 hr 40 min
servings
total:
16 servings
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What You Need

1-1/2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
1
pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding
1
cup  cold milk
4-1/2
cups  thawed COOL WHIP Whipped Topping, divided
2
 baked white cake layers (9 inch), cooled
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
1
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

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Variation
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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