Chocolate Easter Bonnet Cake

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 1-1/2 cups cold milk
• 2 cups thawed COOL WHIP Whipped Topping
• 2-2/3 cups BAKER'S ANGEL FLAKE Coconut
• 1 chewy fruit snack roll
• 15 jelly beans

1. Heat oven to 350F.
2. Prepare cake batter as directed on package.
3. Pour 3 cups batter into greased and floured 1-1/2-qt.
4. metal or ovenproof glass bowl; pour remaining batter into greased and floured 12-inch pizza pan.
5. Bake batter in pizza pan 15 min.
6. and batter in bowl 45 to 50 min.
7. or until toothpick inserted in centers comes out clean.
8. Cool cakes in pan and bowl 10 min.
9. Remove to wire racks; cool completely.
10. If necessary, cut thin slice from flat side of bowl cake so it will sit flat.
11. Cut round cake horizontally into 3 equal layers.
12. Beat pudding mix and milk in bowl with whisk 2 min.
13. Place pizza pan cake on large serving plate; spread with 1 cup COOL WHIP.
14. Place bottom layer of bowl cake on center of frosted pizza pan cake; spread with 2/3 of the pudding.
15. Cover with middle cake layer; spread with remaining pudding.
16. Top with remaining cake layer, rounded-side up.
17. Frost layered bowl cake with remaining COOL WHIP; sprinkle with coconut.
18. Decorate with remaining ingredients to resemble Easter bonnet.

chocolate cake mix, cold milk, s angel, roll, beans

Taken from www.kraftrecipes.com/recipes/chocolate-easter-bonnet-cake-174429.aspx (may not work)