Categories: Dessert

Ingredients

• 1pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1cup plus 2 Tbsp. cold milk, divided
• 1-1/2cups thawed COOL WHIP Whipped Topping
• 1 round yellow cake layer (8 or 9 inch)
• 1square BAKER'S Unsweetened Chocolate
• 1Tbsp. butter
• 3/4cup powdered sugar

Directions

1. BEAT pudding mix and 1 cup milk in medium bowl with whisk 2 min. Stir in COOL WHIP. Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife.

2. step 2 STACK cake layers on plate, spreading pudding mixture between layers.

3. step 3 MICROWAVE chocolate and butter in medium microwaveable bowl on HIGH 1 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate 1 hour.

4. kraft kitchens tips NOTEUse a 2-layer cake mix to bake 2 (8- or 9-inch) round cake layers. Cool completely. Use 1 of the cake layers as directed. Wrap remaining cake layer tightly in plastic wrap, then in foil. Store in freezer up to 1 month.HOW TO SLICE CAKE LAYER EVENLYPlace cooled cake layer on serving plate. Make 2-inch horizontal cut around side of cake using long serrated knife. Then, cut all the way through cake layer to make 2 layers.

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