Shelly's Recipe

* Chocolate Cream Cake *

Category: Cakes from Cake Mixes

1 pkg.  (2-layer size) chocolate cake mix
1 pkg.  (3.9 oz.) JELL-O Chocolate Instant Pudding, divided
4 oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup  powdered sugar, divided
1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1/2 cup  cold milk

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 half the 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 1 min. Stir in remaining COOL WHIP. Use to frost top and side of cake.