Layered Ribbon Cake

Ingredients

• 2 oz baker's chocolate white
• 3 Tbsp jell-o cherry flavor gelatin ()
• 8 oz philadelphia cream cheese softened
• 3.4 oz jell-o vanilla flavor pudding instant
• 2 Tbsp gourmet jelly beans 
• 11 oz dole mandarin oranges undrained canned
• 0.5 cup milk cold
• 3 oz jell-o orange flavor gelatin divided
• 16 oz ready-to-spread vanilla frosting 
• 1 cup cool whip whipped topping thawed
• 1 pkg duncan hines classic decadent cake mix yellow (2-layer size)

Equipment

• bowl
• sauce pan
• oven
• whisk
• blender
• toothpicks

Directions

1. Heat oven to 350F.
2. Prepare cake batter as directed on package.
3. Pour half into separate bowl; stir in dry cherry gelatin mix until blended. Stir 3 Tbsp. dry orange gelatin mix into remaining batter.
4. Pour batters into separate parchment-lined greased and floured 9-inch round pans.
5. 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.
6. Meanwhile, drain oranges, reserving 1/2 cup liquid.
7. Pour reserved liquid into small saucepan; bring to boil.
8. Remove from heat.
9. Add remaining dry orange gelatin mix; stir 2 min. until completely dissolved. Cool.
10. 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.)
11. Spoon frosting into medium bowl.
12. 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.
13. Garnish with chocolate curls and jelly beans.