Line bottom of 2 (8-inch) round pans with parchment paper; spray with cooking spray. Prepare cake batter as directed on package; pour into prepared pans.
Bake 30 to 33 min. or until toothpick inserted in center comes out clean. Cool in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.
Meanwhile, beat cream cheese, milk and sugar in medium bowl with mixer until blended. Gently stir in 2 cups COOL WHIP.
Fill and frost cake layers with cream cheese mixture. Top with remaining COOL WHIP and dust with cocoa powder just before serving.
Add red and white sprinkles to make this show-stopping cake extra special.
How to Store
Refrigerate until ready to serve. Store any leftovers in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 27g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.