Piano Cake

Directions

1. 1
   cake batter and bake as directed on package for 13x9-inch pan, lining pan with foil sprayed with cooking spray before adding batter. Cool cake in pan 15 min.; invert onto wire rack. Remove pan; cool cake completely. Cut cake into pieces and arrange on platter as shown in diagram for the piano and piano bench; set aside. Discard cake trimmings or reserve for snacking.
2. 2
   dry pudding mix, sugar, and milk with whisk 2 min. Stir in 1 cup COOL WHIP; use to frost piano and bench pieces. Spread remaining COOL WHIP into rectangle on top of piano as shown in photo.
3. 3
   chocolate as directed on package; pour into resealable plastic bag. Seal bag. Cut small piece off 1 bottom corner of bag; use to draw piano keys on cake. Use any remaining chocolate to draw small music notes on biscuit; place on cake for sheet music. Refrigerate 30 min. or until glaze is firm. Keep cake refrigerated.
4. 4
   Calories: 320
5. 5
   Total fat: 17 g
6. 6
   Saturated fat: 5 g
7. 7
   Cholesterol: 45 mg
8. 8
   Sodium: 440 mg
9. 9
   Carbohydrate: 43 g
10. 10
    Dietary fiber: 2 g
11. 11
    Sugars: 28 g
12. 12
    Protein: 5 g
13. 13
    Vitamin A: 2% DV
14. 14
    Vitamin C: 0% DV
15. 15
    Calcium: 8% DV
16. 16
    Iron: 15% DV