Tuxedo Cake

12
Servings
30m
Prep Time
25-35m
Cook Time
55m
Ready In


"This is a little extra work but well worth the small amount of extra time"

Original recipe yields 12 servings
OK
  • FOR CAKE FILLING

Nutritional

  • Serving Size: 1 (204.6 g)
  • Calories 802.6
  • Total Fat - 29.7 g
  • Saturated Fat - 14.9 g
  • Cholesterol - 63.3 mg
  • Sodium - 396.5 mg
  • Total Carbohydrate - 136.9 g
  • Dietary Fiber - 1.6 g
  • Sugars - 126.3 g
  • Protein - 4.1 g
  • Calcium - 69 mg
  • Iron - 2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0 mg

Step 1

Heat oven to 350°F.

Step 2

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.

TO MAKE THE FILLING


Step 3

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.

Step 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.

Step 5

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.

Tips & Variations


No special items needed.

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