Monkeying-Around Cake
- 1 pkg. (2-layer size) chocolate cake mix
- 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
- 1 cup cold milk
- 1/2 cup creamy peanut butter
- 1 cup thawed COOL WHIP Whipped Topping
- 1/2 cup whipping cream
- 4-1/2 oz. BAKER'S Semi-Sweet Chocolate, broken into pieces
- 2 vanilla wafers
- 2 Mini OREO Bite Size Cookies
- 1 piece black string licorice
- Heat oven to 350 degrees F.
- Prepare cake batter as directed on package; pour into greased and floured 2-qt.
- ovenproof glass bowl.
- Bake 1 hour or until toothpick inserted in center comes out clean.
- Cool cake in bowl 15 min.
- ; invert onto wire rack.
- Cool cake completely.
- Beat pudding mix and milk in large bowl with whisk 2 min.
- Add peanut butter; beat until blended.
- Stir in COOL WHIP.
- Cut cake horizontally in half; stack cake pieces on plate, filling with half the pudding mixture.
- (Rounded cake piece should be on top.)
- Spoon remaining pudding mixture into resealable plastic bag; refrigerate with cake until ready to use.
- Bring cream just to boil in small saucepan on low heat.
- Add chocolate; cook until melted, stirring constantly.
- Cool 10 min.
- Meanwhile, dip edges of wafers in glaze; place on plate.
- Let stand until glaze is firm.
- Spread remaining glaze onto cake.
- Make 2 small cuts in top of cake; insert wafers in cuts for the monkey's ears.
- Refrigerate 30 min.
- Cut small piece off one bottom corner of pudding-filled bag; use to pipe pudding mixture onto cake as shown in photo.
- Cut 6- to 8-inch length from licorice; place on cake for the monkey's mouth.
- Cut remaining licorice piece in half; add to cake for the nose.
- Split OREO Cookies in half; place creme-covered halves on cake for the eyes.
- Discard remaining OREO halves or reserve for snacking.
chocolate cake mix, cold milk, peanut butter, whipping cream, chocolate, vanilla wafers, oreo bite size cookies, black string licorice
Taken from www.kraftrecipes.com/recipes/monkeying-around-cake-113158.aspx (may not work)