Tuxedo Cake Recipe

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 teaspoons vanilla
• 6 cups icing sugar
• 2 cups Cool Whip Whipped Topping (Do not thaw.)
• 4 squares Baker's Premium 70% Cacao Dark Chocolate  

Directions

1. HEAT oven to 350ºF.
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 pan 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 side 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 side.
6. *EXTRA* Garnish cake with white and dark chocolate curls. Warm 1 square 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 piece steadily and draw a peeler slowly over the flat bottom, allowing a thin layer of chocolate to curl as it is peeled off the bottom of the chocolate piece to make long, delicate curls. Use the same technique along the narrow side of the piece to make short curls. Repeat with Baker's Premium 70% Cacao Dark Chocolate.