"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain

Tuxedo Cake Recipe

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This recipe for Tuxedo Cake, by , is from My Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. devils food cake mix
1 pkg. instant chocolate pudding mix
cup milk
12 oz. of cream cheese (softened)
cup butter (softened)
1 tsp. vanilla
6 cups icing sugar
3 oz. semi-sweet chocolate
1 oz. white chocolate
tub of Cool Whip

Directions:
Directions:
Preheat oven to 350. Prepare the devils food cake according to package directions for 2 8" round pans. Just before pouring the batter into the pans gently mix in the pudding powder and the milk. Bake. Cool for 10 minutes then remove from pans. Cool completely. In a large bowl beat the cream cheese, butter and vanilla until well blended. Gradually beat in the icing sugar. Make curls using 1 oz. of the semi-sweet chocolate and the white chocolate. Place in the frig until ready to use. Cut each cake in horizontally. Stack on plate spreading the cream cheese frosting in between each layer. Spread remaining frosting over the entire cake. In a microwavable bowl melt the other 2 oz. of chocolate with the Cool Whip together on high for 1 min. Cool for 5 min then pour over the center top of the cake allowing the excess to drip over the sides. Lay the chocolate curls on top. Keep refrigerated.

 

 

 

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