Green Velvate Cake

Ingridients

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

2  oz.  BAKER'S Semi-Sweet Chocolate, melted

1  Tbsp.  green food coloring

4   oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

1   jar  (7 oz.) JET-PUFFED Marshmallow Creme

1   tsp.  Vanilla

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

Receipe

HEAT oven to 350°F.

PREPARE and bake cake batter as directed on package for 24 cupcakes, blending melted chocolate and food coloring into batter before spooning into prepared muffin cups. Cool completely.

BEAT cream cheese, marshmallow creme and vanilla in large bowl with mixer until blended. Add COOL WHIP; beat just until blended.

SPOON COOL WHIP mixture into resealable plastic bag. Cut corner off one bottom corner of bag; use to pipe COOL WHIP mixture onto tops of cupcakes. 

       Kitchens Tips

Keeping it Safe

Keep frosted cupcakes refrigerated.

Substitute

Prepare using red or blue food coloring.