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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Tuxedo cake Recipe

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This recipe for Tuxedo cake is from Maddie's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1
pkg. (2-layer size) devil's food cake mix
1
pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1-1/2
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup butter, softened
1-1/2
tsp. vanilla
6
cups powdered sugar
1/2
of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)
2
oz. BAKER'S Semi-Sweet Chocolate
Directions:
Directions:
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 pans with knife. Invert onto wire racks; gently remove pans. Cool cakes completely.
step 2
MEANWHILE, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar.
step 3
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.
step 4
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. Store cake in refrigerator.
Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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