Prepare this delicious Red Velvet Cake with White Chocolate Ganache. Frost and fill moist red velvet cake with creamy white chocolate in this tasty recipe.
What You Need
Original recipe yields 16 servings
1 cup whipping cream
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, cubed, softened
2 pkg. (4 oz. each) BAKER'S White Chocolate, chopped
1 box (2-layer size) red velvet cake mix
1/4 cup milk
1 pkg. (3.4 oz.) JELL-O Red Velvet Flavor Instant Pudding
1-1/2 cups thawed COOL WHIP Whipped Topping
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Let's Make It
Bring cream and cream cheese to boil in saucepan on medium heat, stirring frequently. Remove from heat. Add chopped chocolate, whisk until completely melted. Refrigerate 4 hours.
Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending milk and dry pudding mix into batter before pouring into pans. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
Beat white chocolate mixture in large bowl with mixer on high speed until stiff peaks form. Gently stir in COOL WHIP.
Fill and frost cake layers with white chocolate mixture.
Savor a serving of this indulgent special-occasion dessert that is perfect for a party. One cake makes enough for 16 servings.
Prepare using PHILADELPHIA Neufchatel Cheese and COOL WHIP LITE Whipped Topping.
Garnish cake with fresh raspberries or halved strawberries.
Calories From Fat
% Daily Value*
Total Fat 25g
Saturated Fat 12g
Trans Fat 0g
Total Carbohydrates 39g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.