MONKEY CAKE

Monkey Cake image

Get creative in the kitchen and make this super tasty Monkey Cake recipe from My Food and Family. Combine the yummy flavors of creamy peanut butter, semi-sweet chocolate and the smooth taste of COOL WHIP when you make our Monkey Cake recipe.

Provided by My Food and Family

Categories Home

Time 3h20m

Yield Makes 16 servings.

Number Of Ingredients 10

Ingredients

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
2 vanilla wafers
2 mini vanilla creme-filled chocolate sandwich cookies
1 piece black string licorice

Steps:

Heat oven to 350ºF.
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 completely.
Beat pudding mix and milk in large bowl with whisk 2 min. Add peanut butter; beat until well blended. Stir in COOL WHIP. Cut cake horizontally in half; place flat layer on plate. Frost with half the pudding mixture; cover with remaining cake half, rounded-side up. 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 corner off 1 bottom corner of bag of pudding mixture; use to pipe pudding mixture onto cake for the monkey's mouth and into mound on top of head as shown in photo. Cut 6-inch length from licorice; place on cake for mouth. Cut remaining licorice piece in half; add to cake for the nostrils. Split vanilla creme-filled chocolate sandwich cookies in half; place creme-covered halves on cake for the eyes. Discard remaining OREO halves or reserve for snacking. Keep cake refrigerated.

Nutrition Facts : Calories 320, Fat 17 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 40 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g

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