Baby Chick Cake RECIPE FOR TODAY

Baby Chick Cake

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

1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1/4 cup butter, softened

1 tsp. vanilla

1 pkg. (16 oz.) powdered sugar, sifted

few drops yellow food coloring

1/2 tsp. water

2-2/3 cups BAKER'S ANGEL FLAKE Coconut (7-oz. pkg.), divided

decorations: round candies, candied orange slices, chewy fruit snack roll, JET-PUFFED Marshmallows

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.

Cut cake layers as shown in Diagram 1. Arrange on tray or large platter as shown in Diagram 2.

Beat cream cheese, butter and vanilla in large bowl with mixer until well blended. Gradually beat in sugar until well blended; frost cake.

Mix food coloring and water; toss with half the coconut until evenly tinted. Sprinkle over chick. Sprinkle remaining untinted coconut over egg.

Add decorations to resemble photo.