Tuxedo Cake

Ingredients

• 1 pkg devil's food cake mix (2-layer size)
• 1 oz baker's chocolate white
• 0.5 cup butter softened
• 8 oz philadelphia cream cheese softened (12 oz.)
• 3.9 oz jell-o chocolate flavor pudding instant
• 0.3 cup milk 
• 6 cups powdered sugar 
• 3 oz baker's semi-sweet chocolate divided
• 1.5 tsp vanilla 
• 0.5  oz. tub cool whip whipped topping (Do not thaw.)

Equipment

• bowl
• oven
• blender
• microwave

Directions

1. Heat oven to 350F.
2. Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix and milk into batter before pouring into prepared pans. (Batter will be thick.) Cool cakes 10 min.; remove from pans to wire racks. Cool completely.
3. Meanwhile, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Make chocolate curls from 1 oz. each semi-sweet and white chocolates (see tip); refrigerate until ready to use.
4. Cut each cake layer horizontally in half. Stack on plate, spreading 3/4 cup cream cheese frosting between each layer.
5. Spread remaining frosting onto top and side of cake.
6. Microwave COOL WHIP and remaining semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool 5 min.
7. Pour over cake, letting excess drip down side.
8. Garnish with chocolate curls. Keep refrigerated.