Desserts

Vanilla Snowflake Cake

photo by:kraft

Nothing says holidays like snowflakes. This elegant cake is simpler than it looks and even more delicious than you imagine it will be, thanks to a surprise cream filling.

time

prep:

45 min

total:

2 hr 15 min

servings

total:

16 servings

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What You Need

pkg. (2-layer size) yellow cake mix

pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding, divided

1-1/2

pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces

1/4

cup powdered sugar

cup cold milk

tub (8 oz.) COOL WHIP Whipped Topping, thawed

1/4

cup raspberry jam, warmed, strained

Make It

HEAT oven to 350ºF.

PREPARE cake batter and bake as directed on package for 2 (9-inch) round layers, blending 1 pkg. dry pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely.

MEANWHILE, draw 3 or 4 snowflake shapes on paper, ranging in size from 1 to 3 inches in diameter. Place on tray; cover with waxed paper. Melt chocolate as directed on package; cool 5 min. Spoon into small resealable plastic bag; cut small corner off bottom of bag. Trace over snowflake patterns with chocolate, rearranging patterns as needed to make a total of 35 chocolate snowflakes. Freeze 10 min. or until chocolate is firm. Carefully transfer snowflakes to plate; refrigerate until ready to use.

BEAT remaining dry pudding mix, sugar and milk in large bowl with whisk 2 min. Stir in COOL WHIP. Place 1 cake layer on plate; spread with jam, then 1/3 of the pudding mixture. Cover with remaining cake layer. Frost top and side of cake with remaining pudding mixture. Decorate with chocolate snowflakes. Keep refrigerated.

Kraft Kitchens Tips

Size-Wise

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

Hidden-Chocolate Snowflake Cake

Prepare using a chocolate cake mix and substituting 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding for the dry vanilla pudding mix added to the cake batter.

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kservon

posted:1/24/2012

This recipe was excellent the cake and frosting were absolutely delicious and easy to make. The white chocolate snowflakes added amazing detail and made the cake look so impressing. I've now taken the technic to add some flair to the red velvet cupcakes recipe I've done from this site. Adding initials, designs, etc in white chocolate to the tops of each cupcake. Excellent idea!

a cook

posted:1/6/2012

I made this over the holidays. It looked great on my cake stand! I didn't have any trouble with the frosting, but I kept the finished cake in a really cold fridge. The cake would be even better to split the layers making a four layer cake, and then spread the jam between all the layers.

acarroll11

posted:1/5/2012

My mom made this for dessert for Christmas, it came out so great, I've posted two pictures of it. She said the snowflakes were harder than the recipe said and she used her cake decorating kit instead of the bag, but it was so moist and yummy the family gobbled it up! Definitely a winner!

Mommytwo2cny

posted:1/1/2012

I admit I am not a great cook. :( This cake was so pretty though that I had to try. I make it for Christmas Eve dinner. It came out so pretty! I drizzled the white chocolate onto parchment paper and then froze it for a few hours. It was super easy to slide them off the paper and onto the cake. Everyone loved this cake, including my Dad and husband!!! They never like anything. If I can do it......anyone can.

a cook

posted:12/26/2011

I made this as a 3- layer cake instead of two (used additional cake mix), so the height was more pro looking. The cake came out pretty good with added pudding mix. Frosting was delicious. Raspberry preserve was not enough and I think it should be like 1/3 cup per layer. Snowflakes came out very pretty, but it was an hassle to transfer them on the cake. If I make it next time, I'd just pipe it on the cake.

memorale

posted:12/25/2011

I made this recipe for a Christmas dinner celebration using the suggestion of substituting butter pecan cake mix and nutella instead of raspberry. The snowflakes were a total disaster so I omitted those. It was very tasty, but you must keep this cake refrigerated until ready to serve and re-refrigerate after serving or the icing starts to slide around. It was very light and tasty and everyone enjoyed it but I was disappointed that the snowflakes were not as easy to make as the recipe promised.

janettecasey

posted:12/14/2011

would love 2 try it.

sarahtw

posted:12/7/2011

I made this for a contest so I did not eat it, but all the ingredients definitley make me think this cake would be delicious, I will make it again for a party next week. It looked pretty enough, but my snowflakes broke while moving them to the cake.

mollybygolly

posted:1/10/2011

Fabulous!! Everyone absolutely loved it at our Christmas Dinner. I used a Butter Pecan cakemix and nutella in place of the jam. I did have trouble making the snowflakes but used the melted chocolate to "cement" the cake together so it didn't slide as some people experienced. (Mix melted chocolate into one can prepared icing and add 1/4 cup icing sugar. Ice the cake and refrigerate. Refrigerate remaining pudding/coolwhip icing separately until just prior to serving -- otherwise the coolwhip pudding icing starts to separate from the "white chocolate icing" giving a "crackle" effect. I then decorated the cake with store bought snowflakes and blue sugar crystals). I'm still going to practice those snowflakes until I get it right for the next time!!

ssjuly4

posted:1/4/2011

I think this turned out really pretty.....right after I got done making/decorating it. The only problem was that I made it 2 days ahead of time and kept it in the fridge but it still seemed like it started melting so it didn't look as good as the day I made it. But everyone was still impressed and they all loved the taste. My recommendation would be to make it no more than 1 day ahead of time.