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What You Need



1 pkg. (2-layer size) yellow cake mix


2 pkg. (4-serving size each) Vanilla Instant Pudding, divided


6 squares Baker's White Chocolate


1/4 cup icing sugar


1 cup cold milk


3 cups thawed Cool Whip Whipped Topping


1/4 cup Red Raspberry Jam, warmed, strained



Make It



HEAT oven to 350ºF.
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.








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.