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Vanilla Snowflake Cake

By: Cool Whip® Canada

"White chocolate snowflakes decorate this layer cake frosted with creamy white frosting for a stunning winter wonderland dessert."

Rate/Review | Read Reviews (5)

Prep Time:
45 Min

Ready In:
2 Hrs 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1 (2-layer size) yellow cake mix
2 pkg. (4 serving size) JELL-O Vanilla Instant Pudding, divided
6 (1 ounce) squares 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 Red Raspberry Jam, warmed, strained

Directions

Heat oven to 350 degrees F.
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.

Footnotes

Kraft Kitchen Tips:
Hidden-Chocolate Snowflake Cake: Prepare using a chocolate cake mix and substituting 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding for the dry vanilla pudding mix added to the cake batter.