Piano Cake
- 1 package (2-layer size) chocolate cake mix
- 1 package (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding
- 1/4 cup powdered sugar
- 1 cup cold milk
- 1 1/2 cups thawed COOL WHIP LITE Whipped Topping, divided
- 2 squares BAKER'S Semi-Sweet Chocolate
- 1 LU Le Petit Beurre Biscuit
- cake batter and bake as directed on package for 13x9-inch pan, lining pan with foil sprayed with cooking spray before adding batter. Cool cake in pan 15 min.; invert onto wire rack. Remove pan; cool cake completely. Cut cake into pieces and arrange on platter as shown in diagram for the piano and piano bench; set aside. Discard cake trimmings or reserve for snacking.
- dry pudding mix, sugar, and milk with whisk 2 min. Stir in 1 cup COOL WHIP; use to frost piano and bench pieces. Spread remaining COOL WHIP into rectangle on top of piano as shown in photo.
- chocolate as directed on package; pour into resealable plastic bag. Seal bag. Cut small piece off 1 bottom corner of bag; use to draw piano keys on cake. Use any remaining chocolate to draw small music notes on biscuit; place on cake for sheet music. Refrigerate 30 min. or until glaze is firm. Keep cake refrigerated.
- Calories: 320
- Total fat: 17 g
- Saturated fat: 5 g
- Cholesterol: 45 mg
- Sodium: 440 mg
- Carbohydrate: 43 g
- Dietary fiber: 2 g
- Sugars: 28 g
- Protein: 5 g
- Vitamin A: 2% DV
- Vitamin C: 0% DV
- Calcium: 8% DV
- Iron: 15% DV
chocolate cake mix, powdered sugar, cold milk, topping, s, beurre
Taken from www.myrecipes.com/recipe/piano-cake (may not work)