1 pkg. (2-layer size) devil’s food cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
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.)
How to make it
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.
MEANWHILE, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar. Make chocolate curls from 1 oz. eachsemi-sweet and white chocolates (see tip); refrigerate until ready to use.
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.