LAYERED CHOCOLATE CAKE
• 1 package (18-1/4 ounces) German chocolate cake mix
• 1-1/3 cups water
• 3 eggs
• 1/3 cup vegetable oil
• 1 package (3 ounces) cook-and-serve vanilla pudding mix
• 1 teaspoon unflavored gelatin
• 2 cups milk
• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter or margarine, softened
• 1 teaspoon vanilla extract
• 1-1/2 cups confectioners’ sugar
• 3 tablespoons baking cocoa
In a mixing bowl, combine the first four ingredients; mix well. Pour into a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350° for 23-25 minutes. Cool on a wire rack. In a saucepan, combine pudding mix, gelatin and milk; cook according to package directions for pudding. Cool. Cut cake into three 10-in. x 5-in. rectangles. Place one on a serving platter. Spread with half of the pudding mixture; repeat layers. Top with third layer. In a mixing bowl, beat cream cheese and butter. Add vanilla; mix well. Add sugar and cocoa; beat until smooth. Frost top and sides of cake. Refrigerate until serving. Yield: 10 servings.