Tuxedo Cake

What You Need

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

Make It

HEAT oven to 350°F.

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 pans 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 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. Store cake in refrigerator.