Desserts

Under-a-Spell Red Devil Cake

photo by:kraft

No magic or spells are required to make this moist and velvety chocolate cake. Check out the video and see for yourself!

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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Kris6822

posted:

10/12/2013

Made this cake last year and it was a big hit. We have many birthdays in Oct so it was the center piece of the celebrations. I intend to do it again this year.

deyerdam

posted:

9/27/2013

I would never make this again. I bake all the time and make pumpkins rolls. This was a disaster. The filling was way too much the cake broke apart. Who ever made this must have super powers to make this look like the picture unless you are Martha Stewart don't bother.

sap2011

posted:

8/29/2012

i made this cake with my nephew it was so much fun we got our hands dirty. the filling and cake both tasted great!!! the cake did buckle sadly but presentation isn't everything. whats a cake if it doesn't taste good? despite the collapse i would make this cake again.

a cook

posted:

8/19/2012

made this in an 8x8 pan and it worked great.

MichelleLugo

posted:

11/1/2011

My sister & I made this cake and it wasn't too difficult. It was actually fun! Couldn't find white chocolate pudding but used vanilla and it came out great. We rolled the cakes in the towels and didn't have the same problems as the other reviews. It was touch and go for a bit during the assembly but came out great, everyone loved it. Please see my picture posted above (#3). It clearly didn't come out as good as the picture or the video, but it looks ok! We already have requests for more and have decided to do a devil's food variation with white chocolate melted on top. Photo to follow...but will anyone be looking for this "Halloween" cake later?! I'll post the chocolate later. Don't be afraid to try.

JeffyBoyLover24

posted:

10/30/2011

The only thing good about this recipe is the filling. I should have listened to other reviews and NOT rolled one of the cakes in a towel. Slicing both cakes into 3 sections works better-they dont crack/fall apart. What a waste of my time and ingredients. Will NOT make again. A normal cake roll is just as effective as far as presentation and taste-and so much easier.

Debbiefood01

posted:

9/18/2011

It was easy, my cakes were a little thin, I used the right size pans. I also didn't measure the 5 in. so I was a little off, but I think it add to the theme. Wish I could send a pic., but I'll make again, with a few changes.

a cook

posted:

11/20/2010

Mine was not nearly as pretty as the pictures; it was all uneven & fell apart as I was trying to make the spiral layers. But the filling is so yummy! The recipe does make way too much filling, but I just ate it by itself it's so good!! It was a huge hit with my family, and I already have requests to make it again!! I need to find a more simple & attractive way to make it, and it will be perfect!!

maer0011

posted:

11/15/2010

My sister and I made this cake for Halloween. It didn't turn out looking as pretty as the picture, but it tasted GREAT! I will definitely be making this again. We are not experienced bakers and didn't have any of the cake crumbling issues that others had. If you're thinking about trying it you should do it! You'll be glad you did. Don't be bothered by all the negative reviews from people who didn't even bother to try!

hendersonkitchen

posted:

11/7/2010

Not for the inexperienced baker. I made this and the taste was very good but I was unable to make it look like the picture. It is very labor intensive. I learned a few things from this recipe that I can use for other desserts (like the chocolate sauce I can pout over my brownies and the cream cheese/cool whip/jell-o pudding), but I will not be making this cake again.