TRIPLE-CHOCOLATE LAYER CAKE

Triple-Chocolate Layer Cake image

Watch how to make our Triple-Chocolate Layer Cake in this step-by-step video. Our Triple-Chocolate Layer Cake is a delicious mix of coffee, chocolate and sheer decadence. Make it for galantine's day and more.

Provided by My Food and Family

Categories Home

Time 1h40m

Yield 16 servings

Number Of Ingredients 10

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Ingredients

1 pkg. (2-layer size) devil's food cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
2 Tbsp. MAXWELL HOUSE Instant Coffee
1 pkg. (4 oz.) BAKER'S White Chocolate, chopped
1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
1 Tbsp. milk
1 tsp. vanilla
1 cup powdered sugar
3 cups thawed COOL WHIP Whipped Topping

Steps:

Prepare cake batter and bake as directed on package for 2 (9-inch) round cakes, blending dry pudding mix and coffee into batter before pouring into prepared pans. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
Meanwhile, melt white and dark chocolates (separately) as directed on packages. Drop spoonfuls of chocolates alternately onto parchment-covered rimmed baking sheet; swirl gently with knife. Freeze 15 min. or until firm.
Beat cream cheese, milk and vanilla in medium bowl with mixer until blended. Gradually beat in sugar. Gently stir in COOL WHIP.
Cut each cake horizontally in half to form 2 layers. Stack layers on plate, spreading 1 cup COOL WHIP mixture onto each of the first 3 layers to 1 inch of edge. Spread top with remaining COOL WHIP mixture.
Break chocolate into 1- to 2-inch pieces; stand in COOL WHIP mixture on top of cake.

Nutrition Facts : Calories 420, Fat 23 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 60 mg, Sodium 440 mg, Carbohydrate 49 g, Fiber 1 g, Sugar 34 g, Protein 5 g