Chocolate Splash Cake

Name: Chocolate Splash Cake
Ingredients: 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided; 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding; 1 cup cold milk; 4-1/2 cups thawed COOL WHIP Whipped Topping, divided; 2 baked white cake layers (9 inch), cooled; 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened; 1 cup powdered sugar

7 ingredients

15 steps

Ingredients

1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1 cup cold milk
4-1/2 cups thawed COOL WHIP Whipped Topping, divided
2 baked white cake layers (9 inch), cooled
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar

Directions

1

Melt 3 oz.
2

chocolate as directed on package.
3

Beat pudding mix and milk in medium bowl with whisk 2 min.
4

Stir in melted chocolate.
5

Gently stir in 1 cup COOL WHIP.
6

Cut each cake into 2 layers.
7

Stack on plate, spreading 3/4 cup pudding mixture between each layer.
8

Mix cream cheese and sugar in medium bowl with mixer until well blended.
9

Gently stir in 2 cups COOL WHIP.
10

Spread onto top and side of cake.
11

Microwave remaining 3 oz.
12

chocolate and remaining COOL WHIP in microwaveable bowl on HIGH 1 to 1-1/2 min.
13

or until chocolate is completely melted and mixture is well blended, stirring after 1 min.
14

Immediately spread over top of cake, letting excess drip down side of cake.
15

Keep refrigerated.