Tuxedo Cake

Photo by Ginny G.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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. MEANWHILE, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. 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. 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 Special Extra Garnish cake with white and semi-sweet chocolate curls. Warm 1-oz. piece BAKER'S White Chocolate by microwaving it on HIGH for a few seconds. Draw vegetable peeler slowly over flat bottom of chocolate to form thin curls. Repeat with 1 oz. BAKER'S Semi-Sweet Chocolate.

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