Vanilla Snowflake Cake

Name: Vanilla Snowflake Cake
Ingredients: 1 pkg. (2-layer size) yellow cake mix; 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding, divided; 1 pkg. (170 g) Baker's White Chocolate; 1/4 cup icing sugar; 1 cup cold milk; 3 cups thawed Cool Whip Whipped Topping; 1/4 cup Kraft Pure Raspberry Jam, warmed, strained

7 ingredients

21 steps

Ingredients

1 pkg. (2-layer size) yellow cake mix
2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding, divided
1 pkg. (170 g) Baker's White Chocolate
1/4 cup icing sugar
1 cup cold milk
3 cups thawed Cool Whip Whipped Topping
1/4 cup Kraft Pure Raspberry Jam, warmed, strained

Directions

1

Heat oven to 350 degrees F.
2

Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending 1 pkg.
3

dry pudding mix into batter before pouring into prepared pans.
4

Cool cakes in pans 10 min.
5

; invert onto wire racks.
6

Gently remove pans; cool cakes completely.
7

Meanwhile, draw 3 or 4 snowflake shapes on paper, ranging in size from 1 to 3 inches in diameter.
8

Place on tray; cover with waxed paper.
9

Melt chocolate as directed on package; cool 5 min.
10

Spoon into small resealable plastic bag; cut small corner off bottom of bag.
11

Trace over snowflake patterns with chocolate, rearranging patterns as needed to make a total of 35 chocolate snowflakes.
12

Freeze 10 min.
13

or until chocolate is firm.
14

Carefully transfer snowflakes to plate; refrigerate until ready to use.
15

Beat remaining dry pudding mix, sugar and milk in large bowl with whisk 2 min.
16

Stir in Cool Whip.
17

Place 1 cake layer on plate; spread with jam, then 1/3 of the pudding mixture.
18

Cover with remaining cake layer.
19

Frost top and side of cake with remaining pudding mixture.
20

Decorate with chocolate snowflakes.
21

Keep refrigerated.