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Under-a-Spell Red Devil Cake

Under-a-Spell Red Devil Cake

3 Hr(s) 7 Min(s)
20 Min(s) Prep
2 Hr(s) 47 Min(s) Cook
Make a deal with the devil when you bake this delectable Under-a-Spell Red Devil Cake. This Halloween devil cake made with red velvet cake mix, cream cheese and COOL WHIP is sure to be the hit at the party!
What You Need
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16 servings
Original recipe yields 16 servings
6 Tbsp. unsweetened cocoa powder
1 pkg. (2-layer size) red velvet cake mix
3 pkg. (3.3 oz. each) JELL-O White Chocolate Flavor Instant Pudding, divided
1-1/4 cups water
1/3 cup oil
3 eggs
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 cups milk
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed
3 oz. BAKER'S Semi-Sweet Chocolate
1 Tbsp. butter
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Let's Make It
Heat oven to 350ºF.
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.
Kitchen Tips
Tip 1
Note from the Kraft Kitchens
Thank you. We heard your feedback and rewrote this recipe to include more detailed preparation directions. Thank you for your input.
Tip 2
Size Wise
Savor a serving of this crowd-pleasing dessert on special occasions.
Tip 3
The red color of the cake will "bleed" slightly into filling if made several hours ahead of time. This appearance will create an even spookier-looking cake for your Halloween party! For fun, place serving plate with cake on a lazy Susan to enhance spiral effect of the cake when turned.
Tip 4
Serving Suggestion
For fun, place serving plate with cake on a lazy Susan to enhance spiral effect of the cake when turned.
Calories From Fat
% Daily Value*
Total Fat 360g
Saturated Fat 17g
Trans Fat 3.5g
Cholesterol 0mg
Sodium 60mg
Total Carbohydrates 580g
Dietary Fiber 49g
Sugars 32g
Protein 5g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 16 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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