Under-a-Spell Red Devil Cake - Kraft Recipes Top
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Under-a-Spell Red Devil Cake

Prep Time
20
min.
Total Time
3
hr.
7
min.
Servings

Makes 16 servings.

Make this moist and velvety Under-a-Spell Red Devil Cake - no magic or spells required! Your guests will love this delicious red devil cake.

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Make It

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  • 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.

Special Equipment Needed

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.

Serving Suggestion

For fun, place serving plate with cake on a lazy Susan to enhance spiral effect of the cake when turned.

Servings

  • Makes 16 servings.

Nutritional Information

Serving Size Makes 16 servings.
AMOUNT PER SERVING
Calories 360
Total fat 17g
Saturated fat 9g
Cholesterol 60mg
Sodium 580mg
Carbohydrate 49g
Dietary fiber 1g
Sugars 32g
Protein 5g
% Daily Value
Vitamin A 6 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 8 %DV

* 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.

Ratings & Reviews

Rated 1 out of 5 by from This cake was a disaster. This cake was a disaster. First, the recipe makes WAY too much filling for this cake. I only used one pkg of pudding and one cup of milk and STILL had too much filling. The cake cracked terribly when unrolled and once I managed to piece it together, it buckled under its own weight and collapsed into a sad heap. All was not lost, though! Being Halloween, I invented a much simpler "cake"- I scooped the spiral cake nightmare into a glass 9x13" baking dish, smooshed it all in, added gummi eyeballs and gummi body parts on top and called it "Zombie Guts". It was a huge hit! I will definitely make "Zombie Guts" again, but the spiral cake is just WAY too complicated for this former pastry chef.
Date published: 2010-11-02
Rated 5 out of 5 by from My sister & I made this cake and it wasn't too difficult. 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.
Date published: 2011-11-02
Rated 1 out of 5 by from I attempted this last night and I agree with the previous reviews - not good. 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.
Date published: 2010-10-29
Rated 1 out of 5 by from This is the most confusing recipe that I have seen. This is the most confusing recipe that I have seen. You need step by step pictures. No way would I try this.....Paulette
Date published: 2010-10-27
Rated 3 out of 5 by from Tip: After inverting the two thin cake layers onto sprinkled towels, go ahead and cut both sheets... 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.
Date published: 2010-10-30
Rated 2 out of 5 by from This cake is much harder to make than the vague instructions suggest. This cake is much harder to make than the vague instructions suggest. The cake pieces are hard to work with and tended to crack or bow under their own weight. It did taste good though. Helpful hints: make sure the cake is evenly distributed in the pans, if they are different thicknesses the spirals look funny. Also make sure to put the filling on the sides of the cake with cocoa powder on them, or else your cake will look dirty on the outside.
Date published: 2010-10-25
Rated 5 out of 5 by from My sister and I made this cake for Halloween. 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!
Date published: 2010-11-16
Rated 3 out of 5 by from This recipe is a great idea but I think it worked out better when I cut the cake in half long... This recipe is a great idea but I think it worked out better when I cut the cake in half long ways(on the cake piece that you roll). Otherwise the cake is just too tall and falls over. The cake also was tearing a lot and cracking... that might have been my fault maybe should of put the cake in the refrigerator for awhile before assembling. All in all I will make this again. Practice makes perfect. :)
Date published: 2010-10-20
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