melinda talbott Recipe

Tuxedo Cake

By melinda talbott melindastalbott


Recipe Rating:
 2 Ratings
Serves:
16 servings
Prep Time:

melinda's Story

This cake is sooooooooo delicious :)

Ingredients

1 pkg
(2-layer size) devil's food cake mix
1 pkg
(3.9 oz.) jello-o chocolate instant pudding mix
1 1/2 pkg
(8 oz. each) philadelphia cream cheese, softened
1/2 c
butter, softened
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1 1/2 tsp
vanilla
6 c
powdered sugar
1/2
of 8-oz tub cool whip whipped thopping (do not thaw)
2 oz
baker's semi sweet chocolate

Directions Step-By-Step

1
HEAT over to 350 degress. 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.
2
MEANWHILE, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar.
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.
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.

About this Recipe

Course/Dish: Cakes