Tuxedo Cake
Recipe: #27702
August 19, 2017
Categories: Desserts, Cakes, Layer, Baby Shower, Birthday, Christmas, Easter, Fathers Day, Labor Day, Mothers Day, New Years, Potluck Oven Bake, Vegetarian, Pudding Mix, Cake Mix, Chocolate, more
"This is a little extra work but well worth the small amount of extra time"
Original is 12 servings
Ingredients
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- FOR CAKE FILLING
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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 by Step Method
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
No special items needed.
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