Chocolate Cream Cake

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding, divided
• 125 g Philadelphia Brick Cream Cheese, softened
• 1/4 cup icing sugar, divided
• 3 cups thawed Cool Whip Whipped Topping, divided
• 1/2 cup cold milk

1. Heat oven to 350 degrees F.
2. Grease and flour 2 (9-inch) round pans.
3. Prepare cake batter as directed on package.
4. Add 1/3 cup dry pudding mix; beat 2 min.
5. Pour into prepared pans.
6. Bake as directed on package for 2 (9-inch) round layers.
7. Cool cakes in pans 10 min.
8. Remove to wire racks; cool completely.
9. Mix cream cheese and 2 Tbsp.
10. sugar in medium bowl until blended.
11. Whisk in 1 cup Cool Whip.
12. Stack cake layers on plate, filling with cream cheese mixture.
13. Beat remaining pudding mix, remaining sugar and milk in medium bowl with whisk 2 min.
14. Stir in remaining Cool Whip.
15. Use to frost top and side of cake.

chocolate cake mix, cream cheese, icing sugar, topping, cold milk

Taken from www.kraftrecipes.com/recipes/chocolate-cream-cake-177413.aspx (may not work)