LAYERED RIBBON CAKE

Layered Ribbon Cake image

Provided by @MakeItYours

Number Of Ingredients 10

1pkg. (2-layer size) yellow cake mix
3Tbsp. (about 1/2 of 3.4-oz. pkg.) JELL-O Cherry Flavor Gelatin
1pkg. (3 oz.) JELL-O Orange Flavor Gelatin, divided
1can (11 oz.) DOLE Mandarin Oranges, undrained
1pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
1/2cup cold milk
2oz. BAKER'S White Chocolate
1tub (10.6 oz.) COOL WHIP Vanilla Whipped Frosting, thawed
2Tbsp. jelly beans

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. Add remaining dry orange gelatin mix; stir 2 min. until completely dissolved.
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.)
STACK cake layers alternately on plate, filling layers with orange filling. Frost side and top of cake with COOL WHIP Frosting. Garnish with chocolate curls and jelly beans just before serving.