Red Velvet & Cream Chocolate Snack Cakes

Red Velvet & Cream Chocolate Snack Cakes
40 servings, 1 snack cake each (74 g)


Ingredients Weights Measures
red velvet cake mix batter 4 lb. [1.8 kg] 2 qt. [2 L]
butter, softened 8 oz. [225 g] 1 cup [250 mL]
Philadelphia Brick Cream Cheese 1 lb. [450 g]
Sifted powdered sugar 1 lb. [450 g] 4-1/2 cups [1125 mL]
vanilla 6 g 1 tsp. [5 mL]
62% dark chocolate bar, chopped 3 lb. [1.4 kg]
red velvet cake mix batter 2 lb. [900 g] 1 qt. [1 L]
butter, softened 4 oz. [115 g] 1/2 cup [125 mg]
Philadelphia Brick Cream Cheese 8 oz. [225 g]
Sifted powdered sugar 8 oz. [225 g] 2-1/4 cups [550 mL]
vanilla 3 g 1/2 tsp. [2 mL]
62% dark chocolate bar, chopped 1.5 lb. [675 g]


Cake Layers: Spread 1 qt. (1 L) batter onto each of 2 parchment paper-lined half sheet pans sprayed with cooking spray (or onto 1 pan for trial recipe).

Bake according to package directions, or until toothpick inserted in centre comes out clean. Cool completely. Remove cakes from pans; remove parchment. Cut each cake in half.

Cream Cheese Filling: Beat butter with electric mixer fitted with paddle attachment until light and fluffy. Add cream cheese; beat until well blended. Add sugar; mix slowly until incorporated. Increase speed and beat until well blended. Scrape down bowl. Blend in vanilla.

Assembly: Place half of the cake pieces each on a separate half-sheet pan. Spread 1.25 lb. (565 g) Cream Cheese Filling onto each cake piece, spreading evenly to edges. Cover with second cake piece. Press down lightly. Freeze 30 min.

Melt chocolate in double boiler.

Use a tall 2-inch (5 cm) cookie cutter to cut out circles of cake. Dip cakes into chocolate to completely coat. Place on parchment paper-lined sheet pans. Let stand until chocolate hardens.

Kraft Kitchens Tips

Substitute white chocolate for the dark chocolate bar.
Size Wise
Dessert can be part of a balanced diet but remember to keep tabs on portions.

573460 : 175191

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Nutritional Information
Total fat
 29 g
Saturated fat
 14 g
 55 mg
 250 mg
 50 g
Dietary fibre
 4 g
 35 g
 5 g
Vitamin A
 8 %DV
Vitamin C
 0 %DV
 6 %DV
 30 %DV