Sunday, October 11, 2009

Chocolate Orange Layer Cake


Everyone Check Spellingknows I love chocolate, but chocolate and orange, all I can say is wow! This cake is a wonderfully, rich tasty cake! I just had to share it! This would be a great cake for a fall festival or family get together!

This is just another great sweet treat from Kraft! Enjoy!

What you need!
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
6 Tbsp. butter, softened
6 cups powdered sugar
1 Tbsp. orange zest
12 drops orange food coloring
2 baked chocolate cake layers (8 inch), cooled
3 squares BAKER'S Semi-Sweet Chocolate
1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
Make It!
BEAT first 5 ingredients with mixer until well blended.
CUT each cake horizontally into 2 layers. Stack on plate, spreading 3/4 cup frosting between each layer. Frost top and side with remaining frosting.
MICROWAVE chocolate and COOL WHIP in microwaveable bowl on HIGH 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Cool 15 min.; spread over top of cake, allowing excess to drizzle down side. Keep refrigerated.
Kraft Kitchens Tips
Size-Wise
The orange flavor is a perfect complement to the chocolate in this special-occasion cake.
Substitute
Substitute 8 drops yellow and 4 drops red food coloring for the orange food coloring.
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Eye Ball Cupcakes!


When my daughter was younger, heck even now lol! We have always loved making cupcakes. I must admit she makes them alot on her own now, more so than with me, but when she was younger, I remember always making some theme related cupcake for the holidays! So here is your Halloween cup cakes to make compliments of Kraft! Remember make some memories with your little ones, even if you dont celebrate halloween, make some holiday cupcakes for fall!





What You Need!



1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
1 tsp. vanilla
1 pkg. (16 oz.) powdered sugar, sifted (4 to 4-1/2 cups)
24 ring-shaped chewy fruit snacks
24 miniature candy-coated chocolate pieces
1 tube (19.28 g) red decorating gel



Make It!
PREPARE cake batter as directed on package. Add dry pudding mix; mix well. Spoon evenly into 24 paper-lined medium muffin cups. Bake as directed on package for cupcakes. Cool completely.
BEAT cream cheese, butter and vanilla in medium bowl with electric mixer on medium speed until well blended. Gradually add sugar, beating well after each addition. Spread evenly onto tops of cupcakes.



PLACE 1 fruit snack on top of each cupcake. Add 1 candy-coated chocolate piece to center of each fruit snack for the eyeball. Draw squiggly lines with decorating gel from the eyeballs to outsides of fruit snacks to resemble eyeball veins.
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