GREASE and flour one 9-inch round baking pan; set aside. Prepare cake mix as directed on package. Pour half of the batter into prepared pan; spoon remaining batter into 12 paper-lined medium muffin cups. Bake as directed on package for 9-inch cake layer and cupcakes. Cool cake and cupcakes in pans 5 min.; remove to wire racks. Cool completely.
POUR milk into medium bowl. Add dry pudding mix. Beat with wire whisk 2 min. or until well blended. Gently stir in 1 cup of the whipped topping.
CUT a small piece from side of round cake; discard. Frost top and side of cake with pudding mixture. Decorate with chocolate sprinkles and licorice to resemble baseball mitt. Frost cupcakes with remaining 2 cups whipped topping. Place 1 cupcake on mitt. Decorate cupcakes with decorating gel to resemble stitches on a baseball. Store cake and cupcakes in refrigerator.
KRAFT KITCHENS TIPS
Make sure cakes are completely cooled before frosting. A warm cake can cause the frosting to soften or melt.
RECIPE COURTESY OF KRAFT FOODS