Baby Chick Cake
  • rate this recipe
  • add to my recipe box
  • add to shopping list
prep time
30 mins
total time
95 mins
Makes 18 servings, 1 piece (104 g) each.

what you need

1 pkg.
(2-layer size) yellow cake mix
1 pkg.
(4-serving size)  Jell-O Vanilla Instant Pudding
1 pkg.
(250 g) Philadelphia Light Brick Cream Cheese Spread, softened
1/4 cup
 butter, softened
1 tsp.
4 cups
 icing sugar, sifted
few drops yellow  food colouring
1/2 tsp.
2-2/3 cups
 flaked coconut
 decorations: round candies, candied orange slices, chewy fruit snack roll, JET-PUFFED Marshmallows

make it

  1. Prepare cake batter as directed on package; blend in dry pudding mix. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min.; invert onto wire racks. Remove pans; cool cakes completely.
  2. Cut cake layers as shown in Diagram 1. Arrange on tray or large platter as shown in Diagram 2.
  3. Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar until blended; frost cake.
  4. Mix food colouring and water; toss with half the coconut until evenly tinted. Sprinkle over chick. Sprinkle remaining untinted coconut over egg. Add decorations to resemble photo.

kraft kitchen tips