1-1/2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
1/2 cup butter, softened
1-1/2 tsp. vanilla
6 cups icing sugar
2 cups Cool Whip Whipped Topping (Do not thaw.)
4 oz. Baker's Premium 70% Cacao Dark Chocolate
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How do I make it ?
Heat oven to 350ºF.
Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix into batter before pouring into prepared pans. Cool 10 min. Loosen cakes from sides of pan with knife. Invert onto wire racks; gently remove pans. Cool cakes completely.
Meanwhile, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar.
Cut each cake layer horizontally in half. Stack on plate, spreading 3/4 cup cream cheese frosting between each layer. Spread remaining frosting onto top and side of cake.
Microwave Cool Whip and 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. Pour over cake, letting excess drip down side.
Kraft Kitchen Tips!
Garnish cake with white and dark chocolate curls. Warm 1 oz. Baker's White Chocolate by microwaving it, unwrapped, on MEDIUM for a few seconds or just until you can smudge the chocolate with your thumb. . Hold the chocolate piece steadily, then draw a vegetable peeler slowly over the flat bottom of the chocolate piece, allowing a thin layer of chocolate to curl as it is peeled off the bottom to make long, delicate curls. Repeat with Baker's Premium 70% Cacao Dark Chocolate.
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.