Vanilla Snowflake Cake

• 1 pkg. (2-layer size) yellow cake mix
• 2 pkg. (4-serving size each) Jell-O Vanilla Instant Pudding, divided
• 1 pkg. (170 g) Baker's White Chocolate
• 1/4 cup icing sugar
• 1 cup cold milk
• 3 cups thawed Cool Whip Whipped Topping
• 1/4 cup Kraft Pure Raspberry Jam, warmed, strained

1. Heat oven to 350 degrees F.
2. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending 1 pkg.
3. dry pudding mix into batter before pouring into prepared pans.
4. Cool cakes in pans 10 min.
5. ; invert onto wire racks.
6. Gently remove pans; cool cakes completely.
7. Meanwhile, draw 3 or 4 snowflake shapes on paper, ranging in size from 1 to 3 inches in diameter.
8. Place on tray; cover with waxed paper.
9. Melt chocolate as directed on package; cool 5 min.
10. Spoon into small resealable plastic bag; cut small corner off bottom of bag.
11. Trace over snowflake patterns with chocolate, rearranging patterns as needed to make a total of 35 chocolate snowflakes.
12. Freeze 10 min.
13. or until chocolate is firm.
14. Carefully transfer snowflakes to plate; refrigerate until ready to use.
15. Beat remaining dry pudding mix, sugar and milk in large bowl with whisk 2 min.
16. Stir in Cool Whip.
17. Place 1 cake layer on plate; spread with jam, then 1/3 of the pudding mixture.
18. Cover with remaining cake layer.
19. Frost top and side of cake with remaining pudding mixture.
20. Decorate with chocolate snowflakes.
21. Keep refrigerated.

yellow cake, chocolate, icing sugar, cold milk, topping, raspberry

Taken from www.kraftrecipes.com/recipes/vanilla-snowflake-cake-120593.aspx (may not work)