Ingredients
- 1 package (18 ounce) chocolate cake mix (Devil's Food Cake Mix)
- 1 package (3.9 ounce) Jell-O instant pudding mix (chocolate flavor)
- 1/4 cup half and half
- FOR CAKE FILLING
- 12 ounces cream cheese (softened, Philadelphia cream cheese)
- 1/2 cup butter, softened
- 1 1/2 teaspoon vanilla extract
- 6 cups powdered sugar
- 3 squares (3 ounces) semi-sweet chocolate (divided, Baker's brand)
- 1 square (1 ounce) white chocolate
- Cool Whip frozen topping (USING ONLY HALF of an 8-ounce tub, DO NOT THAW!)
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.