Tuxedo Cake
Created by Marcia.T on August 19, 2017
- Servings: 12
- Prep Time: 30m
- Cook Time: 25-35m
- Recipe #27702
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
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Step 1: Heat oven to 350°F.
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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.
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TO MAKE THE FILLING
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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.
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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.
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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.
Nutritional Facts
- 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