Doberge Cake (Dobash)

• 1 (18.25 ounce) package white cake mix (such as Duncan Hines(R))
• 1 teaspoon baking powder
• 1 tablespoon all-purpose flour
• 1 tablespoon white sugar
• 1 1/3 cups water
• 2 tablespoons vegetable oil
• 3 egg whites
• 1 (3.9 ounce) package instant chocolate pudding mix
• 2 cups milk
• 1 (4 ounce) package cream cheese, softened
• 1/4 cup butter, softened
• 1 (16 ounce) box confectioners' sugar
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk, or as needed

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 8-inch cake pans, and line them with parchment paper.
2. Whisk together the cake mix, baking powder, flour, and sugar in a large mixing bowl. With an electric mixer, beat the mixture with water, vegetable oil, and egg whites at low speed until thoroughly mixed; increase speed to medium, and beat 2 minutes. Scoop 1 cup of batter into each of the 5 prepared cake pans.
3. Bake in the preheated oven until cakes are set in the middle, about 8 minutes; watch carefully so the thin cakes don't burn. Cool in pans for 10 minutes, then remove to wire racks to finish cooling.
4. Whisk the chocolate pudding mix with 2 cups of milk in a bowl until thoroughly blended; let stand 2 minutes to thicken. Place a cake layer on a serving dish, and spread with about 1/2 cup of pudding; repeat with remaining layers and pudding, ending with a cake layer.
5. In a bowl, mash the cream cheese and butter together until thoroughly combined; mix in confectioners' sugar, cocoa powder, vanilla extract, and milk, slowly adding and mixing in milk as needed to make a spreadable frosting. Ice the top and sides of the cake with the frosting. Refrigerate leftovers.

white cake, baking powder, flour, white sugar, water, vegetable oil, egg whites, chocolate pudding, milk, cream cheese, butter, sugar, cocoa, vanilla, milk

Taken from www.allrecipes.com/recipe/216893/doberge-cake-dobash/ (may not work)