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Piano Cake

Prep time 35 mins
Other time 1 hr, 40 mins
Yield Makes 12 servings

Ingredients

  • 1 package (2-layer size) chocolate cake mix
  • 1 package (3.9 oz.) JELL-O Chocolate Fudge Flavor Instant Pudding
  • 1/4 cup powdered sugar
  • 1 cup cold milk
  • 1 1/2 cups thawed COOL WHIP LITE Whipped Topping, divided
  • 2 squares BAKER'S Semi-Sweet Chocolate
  • 1 LU Le Petit Beurre Biscuit

How to Make It

  1. 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