Game Day Football Cake

Game Day Football Cake - Kraft



  • 1 (2-layer size) package chocolate cake mix
  • 1 1/3 cups brewed double-strength MAXWELL HOUSE Coffee, cooled
  • 3 cups Cappuccino Pudding Frosting

Cappuccino Pudding Frosting

  • 1 (3.4 ounce) package JELL-O Vanilla Flavor Instant Pudding
  • 1/2 cup cold milk
  • 1/2 cup chilled brewed strong MAXWELL HOUSE Coffee
  • 1 (8 ounce) container COOL WHIP Whipped Topping, thawed


  1. Cake: Grease and flour 13 x 9-inch baking pan; set aside.
  2. Prepare cake batter and bake in prepared pan as directed on package, substituting coffee for the water.
  3. Cool for 15 minutes in pan; remove to wire rack. Cool completely.
  4. Trim corners and sides from cake to resemble football shape. Reserve trimmings for snacking or other use.
  5. Frost cake with Cappuccino Pudding Frosting.
  6. Store in refrigerator.
  7. Cappuccino Pudding Frosting: Beat dry pudding mix, milk and coffee in medium bowl with whisk 2 minutes.
  8. Stir in COOL WHIP.
  9. Spread onto a cooled cake or cupcakes.
  10. Keep refrigerated.

Yield: 15 servings, one piece each

Kraft Kitchen Tip: Substitute YUBAN Coffee for the MAXWELL HOUSE Coffee.

Football-Shaped Cakes: This brown-colored frosting is ideal for frosting football-shaped cakes.

Cooking Know-How: For best results, spread frosting onto cake right away. Do not allow it to set up.

Easy Super Sunday Cake: Bake cake and remove from pan as directed. Do not cut cake. Frost with Cappuccino Pudding Frosting. Just before serving, draw lines on top of cake with decorating gel to resemble yard lines. Place toy football players and decorations on top of cake.

Creative Leftovers: Store cake trimmings in tightly covered container at room temperature. Cut into cubes, then layer with additional Cappuccino Pudding Frosting to make a quick-and-easy trifle.

(per serving): Calories 210 Total fat 10g Saturated fat 4.5g Cholesterol 30mg Sodium 320mg Carbohydrate 29g Dietary fiber 1g Protein 3g Vitamin A 0%DV Vitamin C 0%DV Calcium 6%DV Iron 8%DV

Recipe and photo used with permission from: