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Looking for a special treat? One slice of this heavenly cake provides a lot of chocolatey flavor.
Prepare as directed, substituting paper-lined muffin pan for 13x9-inch pan, filling each cup 2/3 full. Bake at 350°F 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool completely on wire rack before frosting. Double frosting recipe to frost 24 cupcakes. Makes 24 servings.
Grease and flour 3 (9-inch) round cake pans. Line bottoms of pans with waxed paper. Prepare cake batter as directed; pour evenly into prepared pans. Bake at 350°F 20 to 23 min. or until toothpick inserted in centers comes out clean. Double frosting recipe. Fill and frost cake layers with prepared frosting.
Top each slice with fresh berries before serving.
Substitute 2 (9-inch) round cake pans for13x9-inch pan. Line bottoms of pans with waxed paper. Pour batter evenly into prepared pans. Bake at 350°F 30 to 35 min. or until toothpick inserted in centers comes out clean. Cool 10 min. on wire racks. Remove cake layers from pans; immediately remove waxed paper. Cool completely on wire racks. Fill and frost with prepared frosting, doubling all frosting ingredients.
Substitute KRAFT Real Mayo Mayonnaise for MIRACLE WHIP Salad Dressing.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.