Layered Chocolate Cake
"It is hard to believe this impressive dessert started with a boxed cake mix," relates Dorothy Monroe of Pocatello, Idaho. Cream cheese in the icing provides the luscious finishing touch.
SERVINGS
|
10
|
CATEGORY
|
Dessert
|
METHOD
|
Baked
|
PREP |
30 min. |
COOK
|
25 min.
|
TOTAL
|
55 min.
|
INGREDIENTS
- 1 package (18-1/4 ounces) German chocolate cake mix
- 1-1/3 cups water
- 3 eggs
- 1/3 cup vegetable oil
- 1 package (3 ounces) cook-and-serve vanilla pudding mix
- 1 teaspoon unflavored gelatin
- 2 cups milk
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup butter, softened
- 1-1/2 cups confectioners' sugar
- 3 tablespoons baking cocoa
- 1 teaspoon vanilla extract
DIRECTIONS
In large mixing bowl, combine the first four ingredients until well combined. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 23-25 minutes. Cool on a wire rack.
In a large saucepan, combine the pudding mix, gelatin and milk; cook according to package directions for pudding. Cool.
Cut cake into three 10-in. x 5-in. rectangles. Place one on a serving platter. Spread with half of the pudding mixture; repeat layers. Top with third layer.
In a large mixing bowl, beat cream cheese and butter until fluffy. Beat in the sugar and cocoa and vanilla until smooth. Frost top and sides of cake. Refrigerate until serving. Yield: 10 servings.