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Birthday Cake Bazaar

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1 package (6-serving size) JELL-O Instant Pudding and Pie Filling, Vanilla Flavor
1 package (2-layer size) yellow cake mix
4 eggs
1-cup water
cup vegetable oil
1/3 cup Semi-Sweet Real Chocolate Chips, melted
2/3-cup cold milk
Sprinkles (optional)
Paper carousel roof
(Directions follow)
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
milk in small bowl until smooth.
Spoon over top of cake to glaze.
Garnish with sprinkles, if desired.

CUT 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

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