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Desserts

Triple-Chocolate Layer Cake

Triple-Chocolate Layer Cake recipe
photo by:kraft
Coffee, cream cheese and pudding add extraordinary flavor and a creamy texture to this luscious Triple-Chocolate Layer Cake.
time
prep:
25 min
total:
1 hr 40 min
servings
total:
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

Make It

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.

Kraft Kitchens Tips

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Note
The small amount of instant coffee added to the cake batter intensifies the chocolate flavor of the baked cake.
How to Store
Keep frosted cake refrigerated.
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