Thursday, January 3, 2013

Stunning Layer Cake

I have to congratulate my friend, Rebecca, for succeeding at making this layer cake. She did an amazing job. She said the cake was rich but very delicious. I only wish I lived closer so I could have tasted a slice.

1 pkg (2-layer size) yellow cake mix
2 pkg (3.4 oz each) Vanilla Flavor Instant Pudding, divided

1 c cold milk
1/2 c Creamy Peanut Butter
6 oz Baker's Semi-Sweet Chocolate, divided
1 pkg (8 oz) Cream Cheese, cubed, softened
1/4 c butter, cut up, softened
3 c powdered sugar
1/2 c Lightly Salted Dry Roasted Peanuts, chopped

Heat oven to 350ยบ F. Line a 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Prepare cake batter as directed on package, adding 1 pkg. dry pudding mix; beat 2 min. Pour into prepared pan. Bake 25 min. or until toothpick inserted in center comes out clean. Cool completely.
Meanwhile, prepare filling, frosting and chocolate curls. For filling, beat remaining pudding mix and milk in medium bowl with whisk 2 min. Stir in peanut butter until blended. For frosting, microwave 3 oz. chocolate in large microwaveable bowl on HIGH 1 min. or until melted, stirring after 30 sec. Add cream cheese and butter; beat with mixer until blended. Gradually beat in sugar. For chocolate curls, see Tip.
Use foil handles to lift cake from pan; cut crosswise in half. Place 1 cake half, top-side down, on plate; spread with peanut butter filling. Cover with remaining cake half, top-side up. Spread top and sides with chocolate frosting. Press nuts halfway up sides of cake; top with chocolate curls. 

How to Make Chocolate Curls
Microwave 3 oz. Baker's Semi-Sweet Chocolate and 1/2 tsp. shortening in microwaveable bowl on high 30 sec.; stir. Microwave 30 to 40 sec. or until chocolate is almost melted; stir until completely melted. Spread into thin layer on baking sheet. Refrigerate 10 min. or until firm, but still pliable. Push metal spatula firmly onto baking sheet, under the chocolate, to make curls. (If chocolate is too firm, let stand a few minutes at room temperature; refrigerate again if it becomes too soft.)  
Recipe courtesy: Rebecca L of Ohio and Kraft Foods 

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