Red Velvet Cake with Creamy Frosting

• 1 pkg. (2-layer size) red velvet cake mix
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 3 Tbsp. milk
• 1/4 cup powdered sugar
• 2-1/2 cups thawed COOL WHIP Whipped Topping, divided
• 1/2 tsp. unsweetened cocoa powder

1. Heat oven to 325 degrees F.
2. Line bottom of 2 (8-inch) round pans with parchment paper; spray with cooking spray.
3. Prepare cake batter as directed on package; pour into prepared pans.
4. Bake 30 to 33 min.
5. or until toothpick inserted in center comes out clean.
6. Cool in pans 10 min.
7. Invert cakes onto wire racks; gently remove pans.
8. Cool cakes completely.
9. Meanwhile, beat cream cheese, milk and sugar in medium bowl with mixer until blended.
10. Gently stir in 2 cups COOL WHIP.
11. Fill and frost cake layers with cream cheese mixture.
12. Top with remaining COOL WHIP and dust with cocoa powder just before serving.

red velvet cake mix, philadelphia cream cheese, milk, powdered sugar, topping, cocoa

Taken from www.kraftrecipes.com/recipes/red-velvet-cake-creamy-frosting-185348.aspx (may not work)