Chocolate Cream Cake

This chocolate cake features layers of perfect decadence.  Shared the wealth by putting half the chocolate pudding in the cake and the rest in the frosting for a perfectly creamy chocolate frosting.  As always... Kraft recipe, Kraft ingredients.

Ingredients:

• 1 pkg. (2-layer size) chocolate cake mix
• 1 pkg. (4-serving size) Jell-O chocolate instant pudding, divided
• 125 g Philadelphia brick cream cheese, softened
• 1/4 cup icing sugar, divided
• 3 cups thawed Cool Whip whipped topping, divided
• 1/2 cup cold milk

Directions:

• Heat oven to 350ºF.
• Grease and flour 2 (9-inch) round pans. 
• Prepare cake batter as directed on package. 
• Add 1/3 cup dry pudding mix; beat 2 min. 
• Pour into prepared pans.
•  Bake as directed on package for 2 (9-inch) round layers. 
• Cool cakes in pans 10 min. 
• Remove to wire racks; cool completely.
• Mix cream cheese and 2 Tbsp. sugar in medium bowl until blended. 
• Whisk in 1 cup Cool Whip. 
• Stack cake layers on plate, filling with cream cheese mixture.
• Beat remaining pudding mix, remaining sugar and milk in medium bowl with whisk 2 min. 
• Stir in remaining Cool Whip. 
• Use to frost top and side of cake.