1 package (6-serving size) JELL-O Instant Pudding and Pie Filling, Vanilla Flavor
1 package (2-layer size) yellow cake
cup vegetable oil
1/3 cup Semi-Sweet Real Chocolate Chips, melted
Paper carousel roof
3 plastic straws
6 animal crackers
RESERVE 1/3-cup pudding mix. Combine cake mix, remaining pudding mix, eggs, water and oil in large bowl. Beat at low speed
of electric mixer just to moisten, scraping sides of bowl often. Beat at medium speed 4 minutes. Pour of the batter into
greased and floured 10-inch fluted tube pan. Mix chocolate into remaining batter. Spoon over batter in pan; cut through with
spatula in zigzag pattern to marbleize. Bake at 350 degrees for 50 minutes or until cake tester inserted in center comes out
clean. Cool in pan 15 minutes. Remove from pan; finish cooling on rack.
BEAT reserved pudding mix and
in small bowl until smooth.
Spoon over top of cake to glaze.
Garnish with sprinkles, if desired.
10- to 12-inch circle from colored paper; scallop edges, if desired. Make 1 slit to center. Overlap cut edges to form carousel
roof; secure with tape. Cut straws in half; arrange on cake with animal crackers. Top with roof.
MAKES 12 servings
Prep time: 30 minutes
Baking time: 50 minutes