Tuxedo Cake

• 1 pkg. (2-layer size) devil's food cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 1/4 cup milk
• 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
• 1/2 cup butter, softened
• 1-1/2 tsp. vanilla
• 6 cups powdered sugar
• 3 oz. BAKER'S Semi-Sweet Chocolate, divided
• 1 oz. BAKER'S White Chocolate
• 1/2 of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)

1. Heat oven to 350F.
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 before pouring into prepared pans.
3. (Batter will be thick.)
4. Cool cakes 10 min.
5. ; remove from pans to wire racks.
6. Cool completely.
7. Meanwhile, beat cream cheese, butter and vanilla in large bowl with mixer until blended.
8. Gradually beat in sugar.
9. Make chocolate curls from 1 oz.
10. each semi-sweet and white chocolates (see tip); refrigerate until ready to use.
11. Cut each cake layer horizontally in half.
12. Stack on plate, spreading 3/4 cup cream cheese frosting between each layer.
13. Spread remaining frosting onto top and side of cake.
14. Microwave COOL WHIP and remaining semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.
15. ; stir until chocolate is completely melted and mixture is well blended.
16. Cool 5 min.
17. Pour over cake, letting excess drip down side.
18. Garnish with chocolate curls.
19. Keep refrigerated.

cake mix, milk, philadelphia cream cheese, butter, vanilla, powdered sugar, chocolate, s white chocolate

Taken from www.kraftrecipes.com/recipes/tuxedo-cake-138280.aspx (may not work)