Baby Chick Cake

Name: Baby Chick Cake
Ingredients: 1 pkg. (2-layer size) yellow cake mix; 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1/4 cup butter, softened; 1 tsp. vanilla; 1 pkg. (16 oz.) powdered sugar, sifted; few drops yellow food coloring; 1/2 tsp. water; 2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided; decorations: round candies, candied orange slices, chewy fruit snack roll, JET-PUFFED Marshmallows

10 ingredients

13 steps

Ingredients

1 pkg. (2-layer size) yellow cake mix
1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar, sifted
few drops yellow food coloring
1/2 tsp. water
2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided
decorations: round candies, candied orange slices, chewy fruit snack roll, JET-PUFFED Marshmallows

Directions

1

Prepare cake batter as directed on package; blend in dry pudding mix.
2

Bake as directed on package for 2 (9-inch) round layers.
3

Cool cakes in pans 10 min.
4

; invert onto wire racks.
5

Remove pans; cool cakes completely.
6

Cut cake layers as shown in Diagram 1.
7

Arrange on tray or large platter as shown in Diagram 2.
8

Beat cream cheese, butter and vanilla in large bowl with mixer until well blended.
9

Gradually beat in sugar until well blended; frost cake.
10

Mix food coloring and water; toss with half the coconut until evenly tinted.
11

Sprinkle over chick.
12

Sprinkle remaining untinted coconut over egg.
13

Add decorations to resemble photo.