Under-a-Spell Red Devil Cake
Courtesy of Kraft Kitchens 16 Servings • 20 Min. Prep Time • 17 Min. Cook Time • 2 Hr. Chill Time| Ingredients |
|---|
| 6 Tbsp. unsweetened cocoa powder |
| 1 pkg. (2-layer size) red velvet cake mix |
| 3 pkg. (3.3 oz. each) JELL-O White Chocolate Flavor Instant Pudding, divided |
| 1-1/4 c. water |
| 1/3 c. oil |
| 3 eggs |
| 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened |
| 2 c. milk |
| 1 tub (12 oz.) COOL WHIP Whipped Topping, thawed |
| 3 oz. BAKER'S Semi-Sweet Chocolate |
| 1 Tbsp. butter |
Directions:
1. Heat oven to 350ºF.
2. Line 2 (15x10x1-inch) pans with foil. Spray with cooking spray. Lightly sprinkle 1 clean kitchen towel with 3 Tbsp. cocoa powder; sprinkle remaining cocoa powder onto large cutting board. Beat cake mix, 1 pkg. dry pudding mix, water, oil and eggs with mixer until well blended. Pour into prepared pans.
3. Bake 15 to 17 min. or until toothpick inserted in centers comes out clean. Immediately invert 1 cake onto prepared towel; invert second cake onto prepared cutting board. Remove pans and foil. Cut cake on board crosswise into thirds to make 3 (10x5-inch) rectangles; place on wire racks, then cover with a second clean kitchen towel. Set aside. Roll up remaining cake loosely with towel, starting at one long side. Cool all cakes completely.
4. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add remaining dry pudding mixes; beat 2 min. until well blended. Whisk in COOL WHIP.
5. Unroll cake slowly; remove towel. Cut cake crosswise into thirds to make 3 (10x5-inch) rectangles. Spread pudding mixture over all 6 cake rectangles. Reroll 1 rolled cake piece, starting at one short side; stand in center of large plate. Wrap remaining 2 rolled cake pieces, pudding-sides in, around first piece to resemble spiral. Wrap the 3 flat cake pieces around spiral to complete the cake.
6. Microwave chocolate and butter in microwaveable bowl on HIGH 1 min. Stir until chocolate is melted and mixture is well blended; cool. Spoon around top edge of cake to cover outer cake pieces only, allowing glaze to drip down side. Refrigerate 2 hours. Cut cake into wedges to serve.
* Note from the Kraft Kitchens: Thank you. We heard your feedback and rewrote this recipe to include more detailed preparation directions. Thank you for your input.
* Size Wise: Savor a serving of this crowd-pleasing dessert on special occasions.
* Note: The red color of the cake will "bleed" slightly into filling if made several hours ahead of time. This appearance will create an even spookier-looking cake for your Halloween party! For fun, place serving plate with cake on a lazy Susan to enhance spiral effect of the cake when turned.
* Recipe courtesy of Kraft Kitchen
Nutrition:
Calories: 420; Total Fat: 21g; Saturated Fat: 11g; Cholesterol: 65mg; Total Carbs: 56g; Fiber: 2g; Sugar: 37g; Protein: 6g; Sodium: 550mg;