Ingredients

1 pkg

(2-layer size) devil's food cake mix

1 pkg

(3.9 oz.) JELL-O Chocolate Flavor Instant Pudding

1/4 cup

milk

1-1/2 pkg

(8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened

1/2 cup

butter, softened

1-1/2 tsp

vanilla

6 cups

powdered sugar

3 oz

BAKER'S Semi-Sweet Chocolate, divided

1 oz

BAKER'S White Chocolate

1/2

of 8-oz. tub COOL WHIP Whipped Topping (Do not thaw.)

Instructions

Step 1

Heat oven to 350°F.

Step 2

Prepare cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix and milk into batter before pouring into prepared pans. (Batter will be thick.) Cool cakes 10 min.; remove from pans to wire racks. Cool completely.

Step 3

Meanwhile, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Make chocolate curls from 1 oz. semi-sweet and white chocolates (see tip); refrigerate until ready to use.

Step 4

Cut each cake layer horizontally in half. Stack on plate, spreading 3/4 cup cream cheese frosting between each layer. Spread remaining frosting onto top and side of cake.

Step 5

Microwave COOL WHIP and remaining semi-sweet chocolate in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool 5 min. Pour over cake, letting excess drip down side. Garnish with chocolate curls. Keep refrigerated.