Red Velvet & Cream Chocolate Snack Cakes

• 2 qt. red velvet cake mix batter
• 1 cup butter, softened
• PHILADELPHIA Original Cream Cheese, softened
• 4-1/2 cups Sifted powdered sugar
• 1 tsp. vanilla
• 62% dark chocolate bar, chopped

1. Cake Layers: Spread 1 qt.
2. batter onto each of 2 parchment paper-lined half sheet pans sprayed with cooking spray (or onto 1 pan for trial recipe).
3. Bake according to package directions, or until toothpick inserted in center comes out clean.
4. Cool completely.
5. Remove cakes from pans; remove parchment.
6. Cut each cake in half.
7. Cream Cheese Filling: Beat butter with electric mixer fitted with paddle attachment until light and fluffy.
8. Add cream cheese; beat until well blended.
9. Add sugar; mix slowly until incorporated.
10. Increase speed and beat until well blended.
11. Scrape down bowl.
12. Blend in vanilla.
13. Assembly: Place half of the cake pieces each on a separate half-sheet pan.
14. Spread about 1.25 lb.
15. Cream Cheese Filling onto each cake piece, spreading evenly to edges.
16. Cover with second cake piece.
17. Press down lightly.
18. Freeze 30 min.
19. Melt chocolate in double boiler.
20. Use a tall 2-inch cookie cutter to cut out circles of cake.
21. Dip cakes into chocolate to completely coat.
22. Place on parchment paper-lined sheet pans.
23. Let stand until chocolate hardens.

red velvet cake mix batter, butter, philadelphia original cream cheese, powdered sugar, vanilla, chocolate

Taken from www.kraftrecipes.com/recipes/red-velvet-cream-chocolate-snack-cakes-169296.aspx (may not work)