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Triple-Chocolate Layer Cake 

Learn how to make a triple-chocolate layer cake from the Kraft Kitchens. If you enjoy chocolate desserts, this is just the right recipe for you --coffee intensifies the chocolate flavor of the devil's food cake mix.
prep time
25 min
time
1 hr 40 min
servings
16 servings

what you need

  • 1 pkg. (2-layer size) devil's food cake mix
  • 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
  • 2 Tbsp. MAXWELL HOUSE Instant Coffee
  • 1 pkg. (4 oz.) BAKER'S White Chocolate, chopped
  • 1 pkg. (4 oz.) BAKER'S Semi-Sweet Chocolate, chopped
  • 1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
  • 1 Tbsp. milk
  • 1 tsp. vanilla
  • 1 cup powdered sugar
  • 3 cups thawed COOL WHIP Whipped Topping

  • PREPARE cake batter and bake as directed on package for 2 (9-inch) round cakes, 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.
  • 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.
  • BEAT cream cheese, milk and vanilla in medium bowl with mixer until blended. Gradually beat in sugar. Gently stir in COOL WHIP.
  • 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.
  • BREAK chocolate into 1- to 2-inch pieces; stand in COOL WHIP mixture on top of cake.

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