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Buccaneer Cake

Prep time 1 hr
Other time 1 hr, 35 mins
Yield Makes 12 servings


  • 1 package (2-layer) chocolate cake mix
  • 1 1/2 cups thawed COOL WHIP Whipped Topping, divided
  • 1 package (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding
  • 1/4 cup powdered sugar
  • 1 cup cold milk
  • 1 piece red string licorice
  • 1 piece black string licorice, cut into 1-inch lengths
  • 1/2 square BAKER'S Semi-Sweet Chocolate, grated
  • 1 Mini OREO Bite Size Chocolate Sandwich Cookie

How to Make It

  1. PREPARE cake batter and bake as directed on package for 2 (9-inch) round pans. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.

    CUT cake as shown in diagram. Discard cake trimmings or reserve for snacking. Place head piece on platter; frost with 1 cup COOL WHIP.

    BEAT dry pudding mix, sugar, and milk with whisk 2 min. Assemble hat pieces near head as shown in photograph; frost with pudding mixture. Spoon remaining COOL WHIP into resealable plastic bag. Cut small corner off bottom of bag. Squeeze bag to pipe COOL WHIP onto hat as shown in photograph.

    CUT eye patch out of piece of sturdy colored paper or cardboard. Cut 14-inch length from red licorice. Use to "attach" eye patch to cake. Use remaining red licorice to form mouth. Decorate cake with remaining ingredients as shown in photo. Keep refrigerated.

    Nutritional Information
    Calories: 310
    Total fat: 16 g
    Saturated fat: 5 g
    Cholesterol: 45 mg
    Sodium: 440 mg
    Carbohydrate: 41 g
    Dietary fiber: 1 g
    Sugars: 27 g
    Protein: 4 g
    Vitamin A: 2% DV
    Vitamin C: 0% DV
    Calcium: 8% DV
    Iron: 10% DV