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Triple-Chocolate Layer Cake
Triple-Chocolate Layer Cake

Triple-Chocolate Layer Cake

10 Review(s)
Cook Minutes 1 Hr 40 Min
Prep : 25 Min Cook: 1 Hr 15 Min
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16 Servings
Servings
Original recipe yields 16 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 pkg. (2-layer size) devil's food cake mix
1 pkg. (4-serving size) Jell-O Chocolate Instant Pudding
2 Tbsp. Maxwell House Instant Coffee Original Roast
4 oz. Baker's White Chocolate, chopped
4 oz. Baker's Premium 70% Cacao Dark Chocolate, chopped
1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1 Tbsp. milk
1 tsp. vanilla
1 cup icing sugar
3 cups thawed Cool Whip Whipped Topping
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Step 1
Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, 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.
Step 2
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.
Step 3
Beat cream cheese, milk and vanilla in medium bowl with mixer until blended. Gradually beat in sugar. Gently stir in Cool Whip.
Step 4
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.
Step 5
Break chocolate into 1- to 2-inch pieces; stand in Cool Whip mixture on top of cake.
Kraft Kitchen Tips!
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Size Wise
Dessert can be part of a balanced diet but remember to keep tabs on portions.
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Special Extra
For more great tips on making chocolate bark, check out our video and recipe for Chocolate Cookie Bark.
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Note
The small amount of instant coffee added to the cake batter intensifies the chocolate flavour of the baked cake.
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How to Store
Keep frosted cake refrigerated.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
420
Calories From Fat
0
% Daily Value
Total fat 25 g
38 %
Saturated fat 12 g
60 %
Cholesterol 65 mg
Sodium 480 mg
20 %
Total carbohydrate 49 g
16 %
Dietary fibre 2 g
8 %
Sugars 34 g
Protein 6 g
Vitamin A
10 %
Vitamin C
0 %
Calcium
8 %
Iron
20 %
Servings
16 servings, 1/16 recipe (116 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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