CHOCOLATE CREAM CAKE

Chocolate Cream Cake image

Combine cake mix and instant pudding mix to make a tasty Chocolate Cream Cake! Try decorating your frosted Chocolate Cream Cake with chocolate sprinkles.

Provided by My Food and Family

Categories Home

Time 1h24m

Yield 12 servings

Number Of Ingredients 6

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Ingredients

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding, divided
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup powdered sugar, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup cold milk

Steps:

Heat oven to 350ºF.
Grease and flour 2 (9-inch) round pans. Prepare cake batter as directed on package. Add 1/3 cup dry pudding mix; beat 2 min. Pour into prepared pans. Bake as directed on package for 2 (9-inch) round layers. Cool cakes in pans 10 min. Remove to wire racks; cool completely.
Mix cream cheese and 2 Tbsp. sugar in medium bowl until blended. Whisk in half the COOL WHIP. Stack cake layers on plate, filling with cream cheese mixture.
Beat remaining pudding mix, remaining sugar and milk in medium bowl with whisk 1 min. Stir in remaining COOL WHIP. Use to frost top and side of cake.

Nutrition Facts : Calories 390, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 60 mg, Sodium 500 mg, Carbohydrate 43 g, Fiber 1 g, Sugar 27 g, Protein 5 g