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Tuxedo Cake

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Tuxedo Cake

Tuxedo Cake

Yields: 16 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:

  1. HEAT oven to 350°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. Cool 10 min. Loosen cakes from sides of pans with knife. Invert onto wire racks; gently remove pans. Cool cakes completely.
  3. MEANWHILE, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar.
  4. 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 sides of cake.
  5. 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 sides. Store cake in refrigerator.

Recipe provided courtesy of Kraft Foods.