Tuxedo Cake

By nancyjcanzi

Ingredients

• 1 pkg. (2-layer size) devil's food cake mix
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
• 1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
• 1/2 cup butter, softened
• 1-1/2 tsp. vanilla
• 6 cups icing sugar
• 2 cups Cool Whip Whipped Topping (Do not thaw.)
• 4 squares Baker's Premium 70% Cacao Dark Chocolate

Details

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

Preparation

Step 1

1PREPARE 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 pan with knife. Invert onto wire racks; gently remove pans. Cool cakes completely.

2MEANWHILE, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar.

3CUT 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.

4MICROWAVE 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.