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Drummer Boy Cake




Source of Recipe


Hel


List of Ingredients




Drummer Boy Cake


1 tub (8 oz.) Cool Whip® Whipped Topping, thawed, divided
1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) Jell-O® Chocolate Instant Pudding
1/4 cup + 2 tbsp. confectioners' sugar, divided
1/2 tsp. milk
11 Nilla® Wafers
4 squares Baker's Semi-Sweet Chocolate, chopped
1 pkg. (8 oz.) cream cheese, softened
1 jar (10 oz.) maraschino cherries, well drained, chopped
1 strip peelable red licorice
2 each Jet-Puffed® Marshmallows, pretzel rods

Recipe




Heat oven to 350° F (175º C).

Refrigerate 1/3 of Cool Whip.

Return remaining Cool Whip to freezer. Prepare cake batter; blend in dry pudding mix.

Bake as directed on pkg. for 2 (9") round layers.

Cool cakes in pans 10 minutes; invert onto wire racks.

Cool completely.

Mix 2 tbsp. confectioners' sugar and milk. Brush onto wafers.

Microwave frozen Cool Whip and chopped chocolate on High 1-1/2 minute, until chocolate is melted, stirring after 1 minute.

Cool 15 minutes to thicken.

Beat cream cheese and 1/4 cup sugar with whisk until well blended.

Stir in cherries and thawed Cool Whip.

Stack cake layers on plate, filling with cream cheese mixture.

Frost with chocolate mixture.

Decorate with wafers and remaining ingredients to resemble drum and sticks on top.

Keep leftovers refrigerated.

Makes 10 servings.


Notes: Size-Wise: Looking for something to serve at a tea party? This recipe serves 8-12, so you can freeze leftovers for another special occasion.

Substitute: Prepare as directed, using 6 squares Baker's Semi-Sweet Baking Chocolate.