1 pkg. (2-layer size) devil's food cake mix 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding 2 sticks of unsalted butter, softened ¼ tsp Pure Vanilla Extract 2 cups of confectioners sugar ½ of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.) 3oz. BAKER'S Semi-Sweet Chocolate, divided 6oz. BAKER'S White Chocolate ¼ cup heavy whipping cream Heat oven to 350 degrees Prepare cake batter and bake as directed on package for 2 - 9 inch round cake layers, blending dry pudding mix and milk into batter before pouring into prepared pans. Cool cakes 10 minutes. Remove pans to wire racks. Cool completely. Meanwhile, put the chopped white chocolate into a small bowl. Heat the chocolate in 30 second increments in the microwave set to 60% power. Stir after each increment, and continue to heat 30 seconds at a time, until the chocolate is melted and smooth. Set aside and allow to completely cool. Once white chocolate has cooled, sift the salt and powdered sugar over the butter, in a large bowl. Cream the butter ahd sugar mixture together until light and fluffy, scraping the sides of the bowl as needed. Measure the whipping cream int a cup and add vanilla extract. With the mixer running on low speed, gradually pour the cream mixture in the bowl. Once cream mixture has been incorporated into the frosting, fold on the melted, white chocolate until incorporated. Increase mixer speed to medium high and beat for another 3 minutes. Cut each cake horizontally in half. Stack on plate, spreading frosting between each layer. Spread rest of frosting onto top and side of cake. Microwave cool whip and 2 oz semi sweet chocolate in microwavable bowl on high for 1 ½ minutes, stirring after 1 minute. Stir until chocolate is completely melted and mixture is well blended. Cook 5 minutes. Meanwhile, make chocolate curls by drawing vegetable peeler slowly over flat bottom of chocolate to form thin curls. Repeat with white chocolate.

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