Under-a-Spell Red Devil Cake
Under-a-Spell Red Devil Cake requires about 3 hours and 7 minutes from start to finish. This recipe serves 16 and costs 93 cents per serving. One portion of this dish contains roughly 6g of protein, 22g of fat, and a total of 391 calories. A mixture of butter, oil, whipped topping, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is brought to you by Kraft Recipes. 2129 people were glad they tried this recipe. With a spoonacular score of 31%, this dish is rather bad. Similar recipes include Red Devil's Food Cake, Red Devil's Food Cake, and Red Devil's Food Cake.
Servings: 16
Preparation duration: 20 minutes
Cooking duration: 167 minutes
Ingredients:
1 Tbsp. butter
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
3 eggs
3 pkg. (3.3 oz. each) JELL-O White Chocolate Flavor Instant Pudding, divided
2 cups milk
1/3 cup oil
1 pkg. (2-layer size) red velvet cake mix
3 oz. BAKER'S Semi-Sweet Chocolate
6 Tbsp. unsweetened cocoa powder
1-1/4 cups water
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed
Equipment:
oven
cutting board
kitchen towels
aluminum foil
toothpicks
bowl
whisk
microwave
Cooking instruction summary:
Heat oven to 350F. Line 2 (15x10x1-inch) pans with foil. Spray with cooking spray. Lightly sprinkle 1 clean kitchen towel with 3 Tbsp. cocoa powder; sprinkle remaining cocoa powder onto large cutting board. Beat cake mix, 1 pkg. dry pudding mix, water, oil and eggs with mixer until well blended. Pour into prepared pans. Bake 15 to 17 min. or until toothpick inserted in centers comes out clean. Immediately invert 1 cake onto prepared towel; invert second cake onto prepared cutting board. Remove pans and foil. Cut cake on board crosswise into thirds to make 3 (10x5-inch) rectangles; place on wire racks, then cover with a second clean kitchen towel. Set aside. Roll up remaining cake loosely with towel, starting at one long side. Cool all cakes completely. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add remaining dry pudding mixes; beat 2 min. until well blended. Whisk in COOL WHIP. Unroll cake slowly; remove towel. Cut cake crosswise into thirds to make 3 (10x5-inch) rectangles. Spread pudding mixture over all 6 cake rectangles. Reroll 1 rolled cake piece, starting at one short side; stand in center of large plate. Wrap remaining 2 rolled cake pieces, pudding-sides in, around first piece to resemble spiral. Wrap the 3 flat cake pieces around spiral to complete the cake. Microwave chocolate and butter in microwaveable bowl on HIGH 1 min. Stir until chocolate is melted and mixture is well blended; cool. Spoon around top edge of cake to cover outer cake pieces only, allowing glaze to drip down side. Refrigerate 2 hours. Cut cake into wedges to serve.
Step by step:
1. Heat oven to 350F.
2. Line 2 (15x10x1-inch) pans with foil. Spray with cooking spray. Lightly sprinkle 1 clean kitchen towel with 3 Tbsp. cocoa powder; sprinkle remaining cocoa powder onto large cutting board. Beat cake mix, 1 pkg. dry pudding mix, water, oil and eggs with mixer until well blended.
3. Pour into prepared pans.
4. Bake 15 to 17 min. or until toothpick inserted in centers comes out clean. Immediately invert 1 cake onto prepared towel; invert second cake onto prepared cutting board.
5. Remove pans and foil.
6. Cut cake on board crosswise into thirds to make 3 (10x5-inch) rectangles; place on wire racks, then cover with a second clean kitchen towel. Set aside.
7. Roll up remaining cake loosely with towel, starting at one long side. Cool all cakes completely.
8. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk.
9. Add remaining dry pudding mixes; beat 2 min. until well blended.
10. Whisk in COOL WHIP.
11. Unroll cake slowly; remove towel.
12. Cut cake crosswise into thirds to make 3 (10x5-inch) rectangles.
13. Spread pudding mixture over all 6 cake rectangles. Reroll 1 rolled cake piece, starting at one short side; stand in center of large plate. Wrap remaining 2 rolled cake pieces, pudding-sides in, around first piece to resemble spiral. Wrap the 3 flat cake pieces around spiral to complete the cake.
14. Microwave chocolate and butter in microwaveable bowl on HIGH 1 min. Stir until chocolate is melted and mixture is well blended; cool. Spoon around top edge of cake to cover outer cake pieces only, allowing glaze to drip down side. Refrigerate 2 hours.
15. Cut cake into wedges to serve.
Nutrition Information:
covered percent of daily need
