Tuxedo Cake

Name: Tuxedo Cake
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 oz. Baker's Premium 70% Cacao Dark Chocolate

8 ingredients

15 steps

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 oz. Baker's Premium 70% Cacao Dark Chocolate

Directions

1

Heat oven to 350 degrees F.
2

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.
3

Cool 10 min.
4

Loosen cakes from sides of pan with knife.
5

Invert onto wire racks; gently remove pans.
6

Cool cakes completely.
7

Meanwhile, beat cream cheese, butter and vanilla in large bowl with mixer until blended.
8

Gradually beat in sugar.
9

Cut each cake layer horizontally in half.
10

Stack on plate, spreading 3/4 cup cream cheese frosting between each layer.
11

Spread remaining frosting onto top and side of cake.
12

Microwave Cool Whip and chocolate in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.
13

; stir until chocolate is completely melted and mixture is well blended.
14

Cool 5 min.
15

Pour over cake, letting excess drip down side.