LAYERED RIBBON CAKE
Layers of yellow cake and a creamy fruit mixture add up to a cheerful and impressive-looking dessert.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 3h55m
Yield 16 servings
Number Of Ingredients 11
Steps:
- Heat oven to 350°F.
- Prepare cake batter as directed on package. Pour half into separate bowl; stir in dry cherry gelatin mix until blended. Stir 3 Tbsp. dry orange gelatin mix into remaining batter. Pour batters into separate parchment-lined greased and floured 9-inch round pans.
- Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min.; remove to wire racks. Cool completely.
- Meanwhile, drain oranges, reserving 1/2 cup liquid. Pour reserved liquid into small saucepan; bring to boil. Remove from heat. Add remaining dry orange gelatin mix; stir 2 min. until completely dissolved. Cool.
- Beat cream cheese, dry pudding mix, oranges, milk and dissolved orange gelatin with mixer until blended. Refrigerate 2 hours or until thickened. Meanwhile, make chocolate curls from white chocolate. (See tip.)
- Spoon frosting into medium bowl. Add COOL WHIP; whisk until blended. Carefully cut cake layers horizontally in half; stack alternately on plate, filling layers with orange filling. Frost side and top of cake with COOL WHIP mixture. Garnish with chocolate curls and jelly beans.
Nutrition Facts : Calories 340, Fat 16 g, SaturatedFat 7 g, TransFat 2 g, Cholesterol 30 mg, Sodium 270 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 3 g
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