Chocolate Cream Cake

Name: Chocolate Cream Cake
Ingredients: 1 pkg. (2-layer size) chocolate cake mix; 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding, divided; 125 g Philadelphia Brick Cream Cheese, softened; 1/4 cup icing sugar, divided; 3 cups thawed Cool Whip Whipped Topping, divided; 1/2 cup cold milk

6 ingredients

15 steps

Ingredients

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding, divided
125 g Philadelphia Brick Cream Cheese, softened
1/4 cup icing sugar, divided
3 cups thawed Cool Whip Whipped Topping, divided
1/2 cup cold milk

Directions

1

Heat oven to 350 degrees F.
2

Grease and flour 2 (9-inch) round pans.
3

Prepare cake batter as directed on package.
4

Add 1/3 cup dry pudding mix; beat 2 min.
5

Pour into prepared pans.
6

Bake as directed on package for 2 (9-inch) round layers.
7

Cool cakes in pans 10 min.
8

Remove to wire racks; cool completely.
9

Mix cream cheese and 2 Tbsp.
10

sugar in medium bowl until blended.
11

Whisk in 1 cup Cool Whip.
12

Stack cake layers on plate, filling with cream cheese mixture.
13

Beat remaining pudding mix, remaining sugar and milk in medium bowl with whisk 2 min.
14

Stir in remaining Cool Whip.
15

Use to frost top and side of cake.