Black Velvet Chocolate Torte

• 2 oz. BAKER'S Unsweetened Chocolate, melted
• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup butter, softened
• 1 Tbsp. milk
• 1 pkg. (16 oz.) powdered sugar
• 1 oz. BAKER'S Semi-Sweet Chocolate, melted
• 1/4 cup chopped PLANTERS Pecans, toasted

1. Prepare cake batter and bake in 2 (9-inch) round baking pans as directed on package, adding the dry pudding mix and melted unsweetened chocolate with the water, eggs and oil.
2. Cool cakes in pans 10 min.
3. Remove from pans to wire racks; cool completely.
4. Cut each cake horizontally into 2 layers.
5. (You will have 4 layers.)
6. Beat next 3 ingredients in large bowl with mixer until blended.
7. Gradually add sugar, beating until blended after each addition.
8. Stack cake layers on serving plate, spreading about 3/4 cup frosting between layers and on top of cake.
9. Sprinkle with nuts; drizzle with melted semi-sweet chocolate.
10. Let stand until chocolate is firm.

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

Taken from www.kraftrecipes.com/recipes/black-velvet-chocolate-torte-162319.aspx (may not work)