By Jacky H
- 1 pkg (2 layer size) devils food cake mix
- 1 pkg (4 serving size) jello chocolate instant pudding
- 1 1/2 pkg of cream cheese
- 1/2 cups softened butter
- 1 1/2 tsp vanilla
- 6 cups icing sugar
- 2 cups frozen cool whip (do not thaw)
- 4 oz bakers premium cacao dark chocolate
Preheat oven to 350 degrees
Prepare: cake batter and bake as directed on package for 2-9inch round cake pans blending dry pudding mix into the batter before pouring into the prepared pans.
Cool for 10 minutes
Loosen cakes from sides of pan with a knife. Invert onto wire racks and gently remove the pans. Cool cakes completely.
Beat cream cheese, butter and vanilla in a large bowl with mixer until blended. Gradually beat in icing sugar.
Cut each cake layer horizontally in half. Stack on a plate, spreading 3/4 cup cream cheese frosting between each layer. Spread remaining frosting onto top and side of cake.
Microwave cool whip and chocolate on high for 1 1/2 minutes stirring after 1 minute: stir until chocolate is completely melted and mixture is well blended. Cool 5 minutes. Pour over cake, letting excess drip down the sides.