Tuxedo Cake

By á-10887

Ingredients

• 1 pkg. (2-layer size) devil's food cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
• 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup butter, softened
• 1-1/2 tsp. vanilla
• 6 cups powdered sugar
• 1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
• 2 oz. BAKER'S Semi-Sweet Chocolate

Details

Servings 16
Preparation time 30mins
Cooking time 103mins
Adapted from kraftrecipes.com

Preparation

Step 1

step 1

PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix into batter before pouring into prepared pans. Cool 10 min. Loosen cakes from sides of pans with knife. Invert onto wire racks; gently remove pans. Cool cakes completely.

step 2

MEANWHILE, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar.

step 3

CUT each cake layer horizontally in half. Stack on plate, spreading 3/4 cup cream cheese frosting between each layer. Spread remaining frosting onto top and side of cake.

step 4

MICROWAVE COOL WHIP and chocolate in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool 5 min. Pour over cake, letting excess drip down side. Store cake in refrigerator.