• 20servings
  • 80minutes
  • 230calories

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Nutrition Info . . .

MineralsCalcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pkg. (2-layer size) yellow cake mix

  2. 1 cup cold milk

  3. 1 pkg. (4-serving size) JELL-O Chocolate Instant Pudding

  4. 1 tub (8 oz.) COOL WHIP Whipped Topping , thawed, divided

  5. 1/4 cup chocolate sprinkles

  6. 1 piece chocolate string licorice (12 inch)

  7. 1 Tbsp. red decorating gel

Instructions Jump to Ingredients ↑

  1. GREASE and flour one 9-inch round baking pan; set aside. Prepare cake mix as directed on package. Pour half of the batter into prepared pan; spoon remaining batter into 12 paper-lined medium muffin cups. Bake as directed on package for 9-inch cake layer and cupcakes. Cool cake and cupcakes in pans 5 min.; remove to wire racks. Cool completely.

  2. POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.

  3. CUT a small piece from side of round cake; discard. Frost top and side of cake with pudding mixture. Decorate with chocolate sprinkles and licorice to resemble baseball mitt. Frost cupcakes with remaining 2 cups whipped topping. Place 1 cupcake on mitt. Decorate cupcakes with decorating gel to resemble stitches on a baseball. Store cake and cupcakes in refrigerator.


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