Heavenly Chocolate Cake with Chocolate Frosting

• 1 gal. bulk chocolate cake mix
• 1-1/2 qt. water
• 1 qt. MIRACLE WHIP Dressing
• 2 qt. PHILADELPHIA Original Cream Cheese, softened
• 1-1/2 cups milk
• 2-1/2 Tbsp. vanilla
• 2-1/2 gal. powdered sugar, sifted
• 1 qt. unsweetened cocoa powder

1. Grease and flour 8 (9-inch) round cake pans (or 2 cake pans for trial recipe).
2. Line bottoms with parchment paper.
3. Place cake mix and water in large bowl of electric mixer fitted with paddle attachment.
4. Beat on medium speed 3 minutes, stopping occasionally to scrape bottom and side of bowl.
5. Add MIRACLE WHIP; beat on low speed 2 minutes, stopping occasionally to scrape bowl.
6. Pour evenly into prepared pans.
7. Bake in 350F-conventional oven 20 to 24 minutes or until toothpick inserted in centers comes out clean.
8. Cool 15 minutes; invert onto cooling racks.
9. Remove and discard parchment paper.
10. Cool layers completely.
11. Beat cream cheese, milk and vanilla with electric mixer on medium speed until well blended.
12. Gradually add combined powdered sugar and cocoa, beating well after each addition.
13. Use to fill and frost layers.

chocolate cake, water, miracle whip dressing, philadelphia original cream cheese, milk, vanilla, powdered sugar, cocoa

Taken from www.kraftrecipes.com/recipes/-2643.aspx (may not work)