Chocolate Splash Cake

Name: Chocolate Splash Cake
Prep time: 1 h 40 min
Cook time: 1 h 40 min
Total time: 1 h 40 min
Yield: 16
Cuisine: Global
Ingredients: 227 grams pkg. PHILADELPHIA Cream Cheese, softened; 111 grams pkg. JELL-O Chocolate Flavor Instant Pudding; 2 baked white cake layers (9 inch), cooled; 237 milliliters cold milk; 237 milliliters powdered sugar; 113 grams 1-1/2 pkg. each) BAKERS Semi-Sweet Chocolate (6 oz.), divided; 946 milliliters thawed COOL WHIP Whipped Topping, divided

This gluten free recipe serves 16. One portion of this dish contains roughly 5g of protein, 12g of fat, and a total of 304 calories. If you have philadelphia cream cheese, powdered sugar, baker's semi-sweet chocolate, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 1 hour and 40 minutes.

Instructions

Melt 3 oz. chocolate as directed on package. Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in melted chocolate. Gently stir in 1 cup COOL WHIP.

Ingredients you will need

Pudding Mix

Chocolate

Milk

Equipment you will use

Whisk

Bowl

Cut each cake into 2 layers. Stack on plate, spreading 3/4 cup pudding mixture between each layer.

Mix cream cheese and sugar in medium bowl with mixer until well blended. Gently stir in 2 cups COOL WHIP.

Ingredients you will need

Cream Cheese

Sugar

Equipment you will use

Blender

Bowl

Spread onto top and side of cake.

Ingredients you will need

Spread

Microwave remaining 3 oz. chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Immediately spread over top of cake, letting excess drip down side of cake. Keep refrigerated.

Ingredients you will need

Chocolate

Spread

Equipment you will use

Microwave