Piñata Cake

INGREDIENTS:

• 2 pkg. (2-layer size each) white cake mix
• 2/3 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 2/3 cup powdered sugar
• 1 tsp. vanilla
• 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
• 1 pkg. (11.4 oz.) candy-coated chocolate pieces
• 1 Tbsp. sprinkles

DIRECTIONS:

1. Heat oven to 350ºF.
2. Prepare batter from 1 pkg. cake mix and bake as directed on package for 2 (9-inch) round cake layers. Cool 15 min. Remove cakes from pans to wire racks; cool completely.
3. Meanwhile, use remaining cake mix and same pans to bake 2 additional cakes, washing pans before reusing. Remove cakes from pans; cool completely.
4. Mix sour cream, sugar and vanilla in large bowl until blended; gently stir in COOL WHIP.
5. Cut 1 (3-inch) round piece from center of each of 2 of the cakes; remove and discard small cake rounds or reserve for snacking.
6. Stack 1 whole cake and 2 cut-up cakes on serving plate, spreading each cake with 1/3 cup COOL WHIP mixture before covering with next cake layer. Spread top of cut cake with 1/3 cup of the remaining COOL WHIP mixture. Fill hole in center of stacked cakes with candies. Cover with remaining (whole) cake layer.
7. Frost top and side of cake with remaining COOL WHIP mixture. Decorate with sprinkles.
8. Refrigerate 2 hours.​

KITCHEN TIPS:
Tip 1: Size Wise--Savor a serving of this crowd-pleasing dessert on special occasions.
 
Tip 2: Substitute 1-3/4 cups of your favorite variety of candy, such small round hard candies or unwrapped chocolate candy coins, for the candy-coated chocolate pieces.
 
Tip 3: Make Ahead--For added convenience, the cake layers can be baked ahead of time. Tightly wrap each cooled cake layer in plastic wrap and freeze up to 2 weeks. When ready to serve, thaw cakes at room temperature before using to prepare dessert as directed.
 
Tip 4: Shortcut--
If you have 4 (9-inch) round pans, you can prepare and bake all the cakes at once to save time.

​Used with permission from Kraft Foods