- 16
- Average
- 30 mins
- 73 mins
- Average budget
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
Preparation
Step 1
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 pan with knife. Invert onto wire racks; gently remove pans. Cool cakes completely.
Step 2
Meanwhile, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar.
Step 3
Step 3
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 side of cake.
Step 4
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 side.
SPECIAL EXTRA
Garnish cake with white and dark chocolate curls. Warm 1 oz. Baker's White Chocolate by microwaving it, unwrapped, on MEDIUM for a few seconds or just until you can smudge the chocolate with your thumb. . Hold the chocolate piece steadily, then draw a vegetable peeler slowly over the flat bottom of the chocolate piece, allowing a thin layer of chocolate to curl as it is peeled off the bottom to make long, delicate curls. Repeat with Baker's Premium 70% Cacao Dark Chocolate.
SPECIAL EXTRA
Garnish this stunning cake with Tuxedo Strawberries.