August 19, 2017
Desserts, Cakes, Layer,
Dairy, Kid Pleaser, Make-Ahead, Baby Shower, Birthday, Christmas, Easter, Entertaining, Father's Day, Labor Day, Ladies Luncheon, Mother's Day, New Years, Potluck, Summer, Oven Bake, Refrigerator, Vegetarian, Pudding Mix, Cake Mix, Chocolate more
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"This is a little extra work but well worth the small amount of extra time"
Heat oven to 350°F.
Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix and milk into batter. Pour batter into prepared pans. (Batter will be thick.) Bake about 25-30 mins or until cakes test done. Cool cakes 10 min.; remove from pans to wire racks. Cool completely.
Beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Make chocolate curls from 1 oz. each semi-sweet and white chocolates. Refrigerate until ready to use.
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.
Microwave the Cool Whip and remaining semi-sweet 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. Garnish with chocolate curls. Keep refrigerated.
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