#3582 - Musketeer Cake

(by Shirley McNevich)

1 box Duncan Hines devil's food cake mix
3 eggs
1/3 cup canola oil
1 cup water
3 - 3oz. boxes Jell-O INSTANT chocolate pudding mix
2 - 8oz. Cool Whip (thawed)
1 - 8oz. Philadelphia cream cheese (softened)
1 1/2 cups milk
1 tsp. vanilla

In a mixer add cake mix powder, eggs, water and canola oil--beat. Add 1 box chocolate pudding mix--beat until smooth. Pour batter into a greased and floured 9 x 13 cake pan. Bake at 350 degrees for 25-35 minutes--test with a toothpick for doneness. Cool completely. In a mixer add cream cheese and 1/2 cup of the milk--beat. Add vanilla, another 1/2 cup milk and 1 more box chocolate pudding mix--beat well. Add 1 whole tub of Cool Whip--beat well. Loosen the cooled cake and cut it horizontally into two large sheets. Place the bottom half of the cake back into the cake pan. Spread all of the frosting over the bottom cake (it will be very thick), then carefully place the top half of the cake on to the frosting. In a mixer add the last box of chocolate pudding and 1/2 cup milk--beat well. Add the second tub of Cool Whip--beat well. Frost the top of the cake with the second batch of frosting. Note: if you don't like so much frosting, only make the first batch of frosting and use half of it on the first layer and the second half on the top layer.