Red Velvet Cake with Cream Cheese Frosting

• 1 pkg. (2-layer size) red velvet cake mix
• 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
• 3 Tbsp. milk
• 1/4 cup icing 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 two 8-inch round pans with parchment; spray pan with cooking spray.
3. Make cake according to package instructions; pour into pans.
4. Bake 30 to 33 min.
5. or until toothpick inserted in centre comes out clean.
6. Cool cakes in pans 10 min.
7. Loosen cakes from sides of pans with knife; invert onto wire racks.
8. Gently remove pans and parchment.
9. Cool cakes completely.
10. Meanwhile, beat cream cheese, milk, and sugar in medium bowl with mixer until well blended.
11. Gently stir in 2 cups Cool Whip.
12. Trim top of one of the cakes to flatten; place on platter.
13. Spread half of the cream cheese mixture on top; cover with remaining cake layer.
14. Spread remaining cream cheese mixture onto top and sides of cake; dollop with remaining Cool Whip and dust with cocoa powder.

red velvet cake mix, cream cheese, milk, icing sugar, topping, cocoa

Taken from www.kraftrecipes.com/recipes/red-velvet-cake-cream-cheese-frosting-173262.aspx (may not work)