Prep Time
35 Mins
Other Time
1 Hour 40 Mins
Yield
Makes 12 servings

How to Make It

PREPARE cake batter and bake as directed on package for 13x9-inch pan, lining pan with foil sprayed with cooking spray before adding batter. Cool cake in pan 15 min.; invert onto wire rack. Remove pan; cool cake completely. Cut cake into pieces and arrange on platter as shown in diagram for the piano and piano bench; set aside. Discard cake trimmings or reserve for snacking.

BEAT dry pudding mix, sugar, and milk with whisk 2 min. Stir in 1 cup COOL WHIP; use to frost piano and bench pieces. Spread remaining COOL WHIP into rectangle on top of piano as shown in photo.

MELT chocolate as directed on package; pour into resealable plastic bag. Seal bag. Cut small piece off 1 bottom corner of bag; use to draw piano keys on cake. Use any remaining chocolate to draw small music notes on biscuit; place on cake for sheet music. Refrigerate 30 min. or until glaze is firm. Keep cake refrigerated.

Nutritional Information
Calories: 320
Total fat: 17 g
Saturated fat: 5 g
Cholesterol: 45 mg
Sodium: 440 mg
Carbohydrate: 43 g
Dietary fiber: 2 g
Sugars: 28 g
Protein: 5 g
Vitamin A: 2% DV
Vitamin C: 0% DV
Calcium: 8% DV
Iron: 15% DV

You May Like

Ratings & Reviews