Vanilla Snowflake Cake

Ingredients

• 4 oz baker's chocolate white (6 oz.)
• 6.8 oz jell-o vanilla flavor pudding instant divided
• 1 cup milk cold
• 0.3 cup powdered sugar 
• 0.3 cup raspberry jam warmed
• 8 oz cool whip whipped topping thawed
• 1 pkg duncan hines classic decadent cake mix yellow (2-layer size)

Equipment

• bowl
• oven
• whisk
• ziploc bags

Directions

1. Heat oven to 350F.
2. Prepare cake batter and bake as directed on package for 2 (9-inch) round layers, blending 1 pkg. dry pudding mix into batter before pouring into prepared pans. Cool cakes in pans 10 min.; invert onto wire racks. Gently remove pans; cool cakes completely.
3. Meanwhile, draw 3 or 4 snowflake shapes on paper, ranging in size from 1 to 3 inches in diameter.
4. Place on tray; cover with waxed paper. Melt chocolate as directed on package; cool 5 min. Spoon into small resealable plastic bag; cut small corner off bottom of bag. Trace over snowflake patterns with chocolate, rearranging patterns as needed to make a total of 35 chocolate snowflakes. Freeze 10 min. or until chocolate is firm. Carefully transfer snowflakes to plate; refrigerate until ready to use.
5. Beat remaining dry pudding mix, sugar and milk in large bowl with whisk 2 min. Stir in COOL WHIP.
6. Place 1 cake layer on plate; spread with jam, then 1/3 of the pudding mixture. Cover with remaining cake layer. Frost top and side of cake with remaining pudding mixture. Decorate with chocolate snowflakes. Keep refrigerated.