Piano Cake

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   Calories: 320

5. 5

   Total fat: 17 g

6. 6

   Saturated fat: 5 g

7. 7

   Cholesterol: 45 mg

8. 8

   Sodium: 440 mg

9. 9

   Carbohydrate: 43 g

10. 10

    Dietary fiber: 2 g

11. 11

    Sugars: 28 g

12. 12

    Protein: 5 g

13. 13

    Vitamin A: 2% DV

14. 14

    Vitamin C: 0% DV

15. 15

    Calcium: 8% DV

16. 16

    Iron: 15% DV

* Per serving · 4 servings · Values may vary.

No additional tips available.