|Copyright, Doug Kapustin Photography, 2014|
Tuxedo cake, anyone? What a lovely dessert to make for a birthday or special event! I think I’m going to make this one again when our book club meets.
The recipe is quick and easy, with shortcuts galore. Enjoy!
1 pkg. (2-layer size) devil’s food cake mix
1 pkg. (3.9 oz.) Chocolate Instant Pudding
¼ cup milk
1½ pkg. (8 oz. each) Cream Cheese, softened
½ cup butter, softened
1½ tsp. vanilla
6 cups powdered sugar
3 oz. Semi-Sweet Chocolate, divided
½ of 8-oz. tub Whipped Topping (Do not thaw.)
Heat oven to 350.
Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix and milk into batter before pouring into prepared pans. (Batter will be thick.) Cool cakes 10 min.; remove from pans to wire racks. Cool completely.
Meanwhile, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar.
Cut each cake layer horizontally in half. Stack on plate, spreading ¾ cup cream cheese frosting between each layer. Spread remaining frosting onto top and side of cake.
Microwave whipped topping and remaining semi-sweet chocolate in microwaveable bowl on HIGH 1- ½ 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. Garnish with chocolate curls if desired. Keep refrigerated.
Recipe from Kraft, at http://www.kraftrecipes.com/recipes/tuxedo-cake-138280.aspx?pf=true