Tuxedo Cake Food

TUXEDO CAKE

Steps:

• To make the cake: For a three-layer cake, place one baking rack one-third from the bottom of the oven and the second two-thirds from the bottom.
• Preheat the oven to 350°.
• Line the bottom of three 9-inch or two 10-inch pans with parchment paper rounds, grease with butter, and dust with flour (Or spray with Baker's Joy).
• Combine the butter, water and canola oil in a medium saucepan set over medium heat.
• In a large bowl, stir together the sugar, cocoa and flour.
• Pour the butter mixture into the sugar mixture and whisk until smooth.
• Whisk in the eggs, one at a time, then whisk in the buttermilk.
• Whisk in the baking soda, salt and vanilla all at once.
• Transfer the batter to the prepared pans.
• For a three-layer cake, stagger the cake layers on the oven racks so that no layer is directly over another.
• Set two layers on one rack and the third on the other.
• For a 2-layer cake, stagger the layers on the middle rack with one placed more toward the front of the oven and one toward the back.
• Bake for 35-40 minutes, or until a toothpick inserted in the middle comes out clean.
• Monitor the layers carefully for doneness; each one may be done at different times.
• Remove the cakes from the oven and cool on racks for about 15 minutes before inverting onto baking racks.
• Cool the cakes completely, at least two hours, before frosting.
• To Make Frosting: Using a mixer fitted with a whisk attachment, whip the cream in a large bowl on high speed until soft peaks form.
• Add the powdered sugar and whip until thoroughly combined.
• Place one cake layer on a plate and spread some of the frosting over the top.
• Top with the remaining layers, thickly coating the top and sides of each with frosting.
• Refrigerate the cake until the whipped cream frosting has stabilized, at least one hour.
• To Make The Glaze: Place the chocolate in a medium bowl.
• Heat the cream in a small saucepan over medium heat until it is very hot and just beginning to steam.
• Pour the hot cream over the chocolate and stir until it has melted completely.
• Stir in the syrup and the vanilla.
• Pour the glaze into a medium pitcher or measuring cup and let cool for ten minutes.
• Do not let the glaze sit longer because it will stiffen and become difficult to pour over the cake.
• Slowly pour the glaze over the cake, ensuring that it covers the top of the cake entirely, but make sure some of the cream frosting shows through the drizzles on the sides. (If the glaze doesn't flow easily over the edge of the cake,don't be afraid to add an extra tablespoon or two of the syrup).
• Refrigerate the cake until the glaze is set and the whipped cream frosting is firm, at least one hour.
• Slice the cake with a long serrated knife, dipping it in a tall glass of hot water between each slice.
• The refrigerated cake will keep for about 2 days. **Please note that the cook time only reflects the time needed to bake the batter. Other time is spent on the frostings etc and there are lots of periods where the cake is resting or cooling.

PINK TUXEDO CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray 4 (8-inch) round pans with cooking spray. Make and bake white cake mix as directed on box using water, oil and egg whites. Make and bake devil's food cake as directed on box using water, oil and eggs.Cool in pans 10 minutes; remove from pans to cooling racks. Cool 20 minutes. Refrigerate layers about 45 minutes for easier handling.
• Meanwhile, in small saucepan over medium heat, combine 10 egg whites and sugar. Cook, stirring frequently, until egg whites reach 160°F. Remove from heat, transfer to electric mixer fitted with a whisk attachment. Beat egg whites on high until white and shiny and the bowl of the electric mixer is no longer warm, about 10 to 15 minutes. Add butter, one piece at a time, until mixture is smooth and shiny. If mixture separates, beat until smooth. Add raspberry preserves, vanilla and food color and mix until blended.
• Using serrated knife, cut rounded top off cakes to make a level surface. Cut each layer in half horizontally to make 8 layers total. Alternate chocolate and white layers, filling each layer with 1/2 cup of the frosting. Thinly spread side and top of cake with 1 cup of the frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
• In small saucepan over low heat, combine chocolate and whipping cream. Cook, stirring frequently, until chocolate is melted and smooth. Cool 5 minutes. Pour ganache mixture on top of cake and allow to drip down side of cake. Cut fondant to create tuxedo tie and buttons as shown in photo. Place on cake.

TUXEDO ANGEL FOOD CAKE

Steps:

• 1. Preheat oven according to package directions. Cake: Make cake according to box direction; adding the vanilla with the water. Beat until thick and shiny. Fold in the chocolate.
• 2. Pour or spoon evenly into ungreased 10 inch tube pan(angel food cake pan). Smooth top and bake 35-46 minutes until cake springs back when gently touched.
• 3. Remove cake-invert pan over cooling rack. When cool, run a thin blade knife around cake to remove it from the pan.(center tube too). Place on cake stand or serving plate.
• 4. glaze: Melt chips in microwave safe dish at 30 second intervals until melted and stir in the cream and stir until smooth. Drizzle warm mixture on cake.

CHOCOLATE TUXEDO CAKE

Steps:

• White Cheesecake Layer:
• Beat cream cheese with confectioners sugar until smooth. Blend in sour cream, vanilla extract and white chocolate.
• Stir the gelatin into the cold water in a small saucepan and allow mixture to stand several minutes to soften. Then heat mixture gently over a low setting until thoroughly dissolved. Cool briefly, then blend into the cream cheese mixture.
• Line bottom of a 9-inch springform pan with foil, then coat pan and foil well with a nonstick spray. Pour mixture into prepared pan, cover top of pan and chill until firm.
• This cheesecake layer can be prepared up to two days in advance, and held in the refrigerator.
• Chocolate Layers:.
• Melt chocolate chips in a small heavy gauge saucepan over low heat. Remove from heat and cool slightly.
• Preheat oven to 350F and arrange rack to the center position. Grease and flour two 9-inch round cake pans.
• Cream the butter with the sugar until very light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and the cooled, melted chocolate. Whisk the flour with the baking soda and salt and gradually stir into the batter. Blend in the sour cream and divide batter evenly between the two prepared pans.
• Bake at 350F about 25 minutes or until layers spring back when lightly pressed in their centers. Cool layers in pans 10 minutes, then loosen and turn out onto a rack to complete cooling. Makes Two 9-inch layers
• Chocolate Sour Cream Frosting:
• Melt chocolate chips and butter in a small, heavy gauge saucepan over low heat, stirring until smooth. Transfer mixture to a large mixing bowl and cool 10 minutes.
• Stir in sour cream and vanilla extract. Gradually add confectioners sugar, beating until frosting is smooth.
• Assemble the Cake:
• Arrange one of the cooled chocolate cake layers in center of a cake plate, top side down. Placing top side (because of its moist surface) down will help to secure cake to plate, preventing layers from slipping after cake is assembled.
• Release rim of the springform pan. Holding cheesecake in one hand and chocolate cake layer (on plate) in other hand, quickly invert chocolate layer (plate and all) on top of the cheesecake. Quickly flip the two, now attached layers back over, so chocolate layer is again on bottom. Now, you can easily remove springform pan bottom from (now top) of cheesecake layer.
• Arrange the remaining chocolate cake layer (top side down) on top of cheesecake layer. Using a long sharp knife and a slight sawing motion, carefully cut around rim of cheesecake layer to make it even with chocolate layers.
• Frost sides and top of cake and serve. The cheesecake layer will hold at room temperature several hours.
• For best results, serve cake within 3 hours of assembling.
• Refrigeration will cause the frosting to loose its beautiful sheen.
• Makes one, three layer, 9-inch round cake.

TUXEDO CAKE

Steps:

• Preheat the oven to 350°F.
• Grease and flour three 8 inch round baking pans.
• In a large bowl stir together sugar, flour, cocoa, baking powder, baking soda and salt.
• Add eggs, milk, oil and vanilla and mix on medium speed 2 minutes.
• Add brewed coffee
• Divide batter into 3 prepared pans and bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.
• Cool 10 minutes in the pans, than remove from pans to wire racks and cool completely.
• Melt semisweet chocolate and set aside to cool to room temperature
• Melt white chocolate and set aside to cool.
• Beat whipped cream and gradually add powder sugar while mixing.
• Add cream cheese and beat well until it's evenly combine.
• Divide the mixture, in 1/3 add melted white chocolate and in 2/3 mixture add semisweet chocolate and cocoa and mix well.
• Fill the cake, on first two layer spread first white chocolate filing than with brown filling, frost with brown filling and cover with 4 oz chocolate melted with 1 tablespoon vegetable oil, drizzle with 1 oz white chocolate melted with 1 teaspoon vegetable oil and make a swirl with a toothpick.
• Set in a fridge to cool completely.

TUXEDO CAKE

Steps:

• Preheat the oven to 350. Spray 3 (8-inch) round cake pans with cooking spray. Line the bottoms of the pans with parchment, spray the parchment with more cooking spray, and set pans aside.
• Combine the sugar, butter, and oil in a large mixing bowl and whisk until combined. Beat in the eggs and vanilla.
• Combine the flour, baking powder, baking soda, salt, and cocoa powder in a medium mixing bowl and whisk until combined.
• Whisk the dry ingredients into the wet ingredients, then slowly add the coffee (or flat cola) until just incorporated. Divide batter evenly between the prepared pans and bake for 28 to 32 minutes, until the cakes spring back when touched gently with your fingertip.
• Cool in the pans on a wire rack for 15 minutes then invert cakes onto the rack and peel off parchment paper. Let cake cool completely before proceeding. (Once cooled you can wrap tightly in plastic wrap and store at room temperature for up to 1 day.)
• Place the chocolate in a medium heatproof bowl. Place 1/2 cup of the heavy cream in a small saucepan set over medium heat and bring cream to a simmer. Do not allow to boil. Pour hot cream over the chocolate and let stand for 3 minutes. Add the corn syrup then whisk until chocolate melts and mixture is smooth. Let stand at room temperature until cool but not firm, about 30 minutes.
• Place sugar and the remaining 3/4 cup of heavy cream in a large mixing bowl. Beat with an electric mixer set to high speed until the cream holds soft peaks. Stir one quarter of the whipped cream into the cooled chocolate mixture using a rubber spatula until combined. Gently fold in remaining whipped cream.
• Microwave white chocolate at 50% power in 15-second intervals, stirring after each interval, until chocolate is melted and smooth. Allow to cool for several minutes.
• Beat cream cheese and butter together in a medium mixing bowl until light and fluffy. Beat in melted white chocolate until combined. Add powdered sugar and salt and beat on low speed until combined. Turn mixer to high and beat until very fluffy, 3 to 4 minutes.
• Place the butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until very smooth and creamy. Turn mixer to low and beat in cocoa powder, then gradually beat in 4 cups of powdered sugar. Beat 1 to 2 minutes more. Add 3 tablespoons of milk, vanilla, espresso powder (if using), and salt and beat to combine. Turn mixer to medium and beat until frosting is smooth. Add additional powdered sugar if frosting is too thin or additional milk if it is too thick.
• Trim the tops of the cake layers so they're even-a long serrated knife is your best choice of utensil here. Place 1 cake layer on a cake circle. Fit a pastry bag with a 1/2-inch round tip and fill the bag with about 1 cup of frosting.
• Spread half of the white chocolate filling over the top of the cake-don't go all the way to the edge of the cake. Pipe two lines of frosting around the edge of the cake. (This is the dam that will hold your mousse inside the cake.) Place a little less than half of the chocolate mousse on top of the white chocolate filling. You want enough to fill in the dam but not so much to overflow. Make sure the mousse reaches the edge of the buttercream, then smooth the top of the mousse. Refrigerate cake layer for 20 minutes.
• Repeat the filling instructions from the previous layer. You may not be able to use all of the mousse; keep the remainder as a well-deserved treat. Again refrigerate cake for 20 minutes.
• Top with the remaining cake layer and. Frost cake with chocolate buttercream, then refrigerate the cake while you make the glaze.
• Place the chocolate in a small heat-proof bowl. Heat the glaze in a small saucepan over medium heat until it just begins to steam. Pour over the chocolate and let sit for 3 minutes. Whisk until mixture is smooth. Let cool for 5 to 10 minutes (until it's thick but still pourable) then pour over the frosted cake. Alternatively, you can pour the glaze into a plastic squeeze bottle and squeeze a circle of glaze around the edge of the cake. Squeeze a little more glaze out in some places to create drips. Pour the remaining glaze over the cake and smooth the top. Refrigerate to set the glaze then slice and serve.

TUXEDO CAKE

Steps:

• Preheat the oven to 350°F (177°C) and grease three round 9-inch cake pans. Set aside.
• Whisk the flour, cocoa powder, sugar, baking soda, baking powder, salt, and espresso powder (if using) together in a large bowl. Set aside. Using a handheld or stand mixer fitted with a whisk attachment (or you can use a whisk) mix the oil, eggs, sour cream, buttermilk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, add the hot water or coffee, and whisk or beat it all until the batter is completely combined.
• Divide batter evenly between 3 pans. Bake for 21-25 minutes. Baking times vary, so keep an eye on yours. The cakes are done when a toothpick inserted in the center comes out clean.
• Remove the cakes from the oven and set on a wire rack. Allow to cool completely in the pan.
• so it can cool and be ready at the same time. Place chopped white chocolate in a bowl. Heat the cream in a small saucepan until it begins to gently simmer. (Do not let it come to a rapid boil- that's too hot!) Pour over white chocolate and stir until completely combined and chocolate has melted. Cover and refrigerate until it's thick and a spreadable consistency, about 1-2 hours. You don't want it runny.
• In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on high speed until creamed, about 2 minutes. Add 4 cups confectioners' sugar, the cocoa powder, milk/cream, corn syrup, vanilla, and salt. Beat on low speed for 30 seconds, then switch to high speed and beat for 2 minutes until combined and smooth. If you want the frosting a little thicker, add the extra 1/2 cup of confectioners sugar. (I add it.)
• Place 1 cake layer on your cake stand or serving plate. Evenly cover the top with 1/2 of the white chocolate ganache. Top with 2nd layer and evenly cover the top with remaining ganache (if there is too much ganache, serve a dollop/spoonful with each slice!). Top with the third cake layer. Spread the frosting into a thick layer all over the top and sides. Garnish with raspberries and mint, if desired. Refrigerate for at least 45 minutes before slicing or else the cake may gently fall apart as you cut.
• Cover leftover cake tightly and store in the refrigerator for 5 days.

MYSTI'S TUXEDO CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round pans.
• Mix cake mix, water, eggs, and oil together in a bowl until well blended. Pour batter into the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 26 to 31 minutes. Cool in pans for 10 minutes. Turn cakes out onto clean dishcloths. Let cool for 30 minutes.
• Mix confectioners' sugar and sour cream together in a bowl until well blended. Add whipped topping; mix well. Cover with plastic wrap and refrigerate icing for at least 30 minutes.
• Place 1 cake layer on a serving plate. Trim top until flat. Spread a thin layer of icing on top. Spread the cheesecake filling on the cake to about 1/2-inch from the edge of the cake. Cover with second cake layer; frost entire cake with the remaining icing.
• Place chocolate chips in a small bowl.
• Bring heavy cream to a boil in a small saucepan. Remove from heat; let cool for 1 minute. Pour over the chocolate chips. Add vanilla extract; stir until smooth. Pour immediately on top of the cake, letting some of the mixture slide down the sides of the cake. Refrigerate until ready to serve.

CHOCOLATE TUXEDO CAKE RECIPE (VIDEO)

Steps:

• Prepare the chocolate cake layer first. Preheat oven to 350F. Line a 9-inch spring form pan with parchment paper and spray sides with non-stick spray.
• In a large bowl, cream together the butter and sugar. Add the egg whites and vanilla extract and beat until light and fluffy. Pour in the milk. In separate bowl, combine the dry ingredients: flour, cocoa powder, salt, and baking powder. Using a sifter, add the dry ingredients and mix just until combined; do not over mix!
• Bake cake in preheated oven for 35-40 minutes or until the center is set and toothpick inserted into center comes out clean. Remove cake from spring form pan and cool completely. Once cooled, split the cake layer in half using a long, serrated knife; set aside.
• Prepare the cheesecake filling: place the cream cheese into a stand mixer bowl and beat the cream cheese for 8 to 10 minutes until cream cheese is very light and fluffy. Scrape down the sides of the bowl often to get all the cream cheese mixed!
• Add the sour cream, sweetened condensed milk and vanilla. Continue to mix for a few minutes until ingredients are well mixed.
• Place the two different chocolates into separate bowls. Using a double boiler or microwave, melt the chocolate until smooth; set aside.
• Prepare the gelatin: dissolve the gelatin in a small bowl. Heat the gelatin in the microwave for 1 minute, stirring every 10 seconds, until gelatin is smooth and melted. If using sheet gelatin, allow the gelatin to bloom for at least 5 minutes.
• Next, temper the gelatin: add about 1 cup of the cheesecake filling to the gelatine and whisk until well-combined. Then add the tempered gelatine into the remaining cheesecake filling. Mix on high speed for a few minutes and scrap down sides of bowl often.
• Working quickly, divide the cheesecake filling between the two bowls of melted chocolate. Using a spatula, fold the chocolate and filling together.
• Next, assemble the cake. Use the same spring form pan used for the cake layer. Drop one chocolate cake layer into the pan and drizzle a generous amount of chocolate syrup and caramel sauce over the top; can also add chopped chocolate or chocolate covered caramel bits. Add the dark chocolate cheesecake filling and spread evenly to the edges.
• Top with second cake layer and repeat the process. Smooth the top of the cake with an off-set spatula that has been warmed under hot water. Set cake into refrigerator to set for about 4 hours, or overnight.
• To release the cake from the spring form pan, run a flat spatula along the edges. To garnish the cake, melt 1/3 cup dark chocolate chips and transfer the melted chocolate into a ziplock bag; drizzle over the top.
• Keep cake refrigerated and covered to avoid drying; remove about 30 minutes prior to serving.

TUXEDO CAKE

Steps:

• Preheat your oven to 350°F, grease and line 2 8-inch cake pans with parchment paper.
• Sift and mix the dry ingredients in a small bowl.
• Cream together the butter and sugar until lightened.
• Whisk in the eggs and vanilla extract until fluffy.
• Whisk in the oil and sour cream until incorporated.
• Fold in half of the dry ingredients, then the buttermilk and coffee. Fold in the last of the dry ingredients until just combined.
• Bake the cakes for 30-35 minutes until a toothpick inserted comes out with moist crumbs. Cool in the tins for a few minutes, then remove and cool on a wire rack completely.
• Sift and stir the dry ingredients for the brownie.
• Melt the chocolate and butter in a bowl.
• Whisk the eggs, sugars, and vanilla extract until fluffy.
• Whisk in the chocolate mixture until thick.
• Fold in the dry ingredients.
• Pour the batter into a 9x5 loaf pan, greased and lined with parchment paper. Bake for 25-30 minutes until a toothpick inserted comes out with moist crumbs. Cool on a wire rack after resting in the pan for a few minutes.
• Melt the chocolate and butter.
• Whip the egg whites with the salt and cream of tartar until it reaches stiff peaks. Mix in half of the sugar while whipping.
• Whip the cream to stiff peaks.
• Whisk the eggs, sugar, and vanilla extract over a double boiler until thick and pale. Mix in the chocolate mixture.
• Fold in the egg whites, then fold in the cream until just combined.
• Pour over a prepared cake layer.
• Add chopped brownies pieces over top. Chill for an hour.
• Whisk the cream to stiff peaks.
• Whip the cream cheese until lightened.
• Melt the butter and white chocolate. (It may separate, that is okay).
• Whisk into the cream cheese until combined.
• Fold in the cream until incorporated.
• Pour over the chocolate mousse layer.
• Add the top layer of cake over top, and chill the cake overnight.
• Remove the foil, and clean the edges with a flat edge.
• Melt the chocolate and cream together. Wrap the edge of the cake in plastic wrap, and pour the ganache over the cake. Chill for at least 2 hours before serving. This cake tastes better over time.
• Slice into 12 slices.
• Enjoy!

HIS AND HERS TUXEDO CUPCAKE

Steps:

• For the cake batter: Preheat the oven to 350 degrees F. Line a standard cupcake or muffin pan with 12 cupcake liners.
• Pour 1/2 cup water into a microwave-safe glass bowl and bring to a boil. In a large bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda and salt and whisk until combined. Add the milk, vegetable oil, vanilla, egg and boiling water and whisk to combine. Scrape down the sides of the bowl and continue to whisk until all the ingredients are fully incorporated.
• Fill the liners three-quarters full with the batter and bake until cooked through, about 20 minutes. Cool the cupcakes completely before frosting.
• For the vanilla bean cream filling: Combine the granulated sugar, salt and egg whites in the bowl of a heavy-duty stand mixer and set the bowl over a medium saucepan of gently simmering water. Whisk until the sugar is dissolved and the mixture is frothy and smooth and registers 160 degrees F on a candy thermometer, about 5 minutes.
• Transfer the bowl to the mixer and beat on high speed with a whisk attachment until the mixture has cooled completely and formed stiff and glossy peaks, about 7 minutes. With the mixer running, add the butter one piece at a time. Continue beating until all of the butter is incorporated and the mixture looks smooth. Separate out 1 cup of the buttercream and add the vanilla bean paste. Set aside for filling the cupcakes.
• For the espresso buttercream: Add the confectioners' sugar and espresso to the remaining buttercream and beat on low speed with a paddle attachment until smooth.
• For the chocolate shell: In small microwave-safe bowl, combine the chocolate and oil. Microwave on medium heat for 1 1/2 minutes, stirring halfway through. Cool completely before using.
• To assemble: Cut out a hole in each cupcake and fill with some vanilla bean cream filling. Frost each cupcake with some espresso buttercream. Refrigerate for about 15 minutes, and then dip half of each cupcake in the chocolate shell. Refrigerate again for about 10 minutes.

TUXEDO CAKE

Steps:

• Heat oven to 350°F.
• 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. each semi-sweet and white chocolates (see tip); refrigerate until ready to use.
• 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.
• 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.

TUXEDO CAKE

Steps:

• Gather the ingredients. Preheat the oven to 350 F. Spray 4 (8-inch) round cake pans with cooking spray. Set aside.
• Prepare the white cake layers. In a large mixing bowl, combine the white cake mix, water, oil, and egg whites until moistened. Beat at medium speed for 2 minutes.
• Divide the white cake batter into two of the prepared cake pans. Bake for 26 to 31 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
• Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.
• Prepare the chocolate cake layers. In a large mixing bowl, combine the devil's food cake mix, water, oil, and eggs until moistened. Beat at medium speed for 2 minutes.
• Divide the chocolate cake batter into two of the prepared cake pans. Bake for 26 to 31 minutes. The cakes are done when a toothpick inserted in the center comes out clean.
• Cool in the pans for 15 minutes and then remove from pans to cooling racks. Cool completely before assembling the cake.
• Make the buttercream. In a large mixing bowl fitted with a wire whisk, combine 4 cups of the powdered sugar, 1 cup of the butter, and 1 teaspoon of the vanilla extract.
• Beat well to combine. Add the milk 1 teaspoon at a time until the desired spreadable consistency is achieved. Remove 1/3 of the white buttercream frosting to a bowl.
• To the remaining 2/3 still in the mixing bowl, add the cocoa powder. Beat well to combine. Set aside.
• In another large mixing bowl, fitted with a wire whisk, combine the remaining 4 cups of powdered sugar, remaining 1 cup of butter, and remaining 1 teaspoon of vanilla extract. Beat well to combine. Add the milk, one teaspoon at a time, until the desired spreadable consistency is achieved.
• Using a serrated knife, cut the rounded top off of the cakes to make a level surface.
• Place one of the chocolate layers down on a cake stand or serving platter. Top with half of the chocolate buttercream.
• Stack one of the white cake layers on top . Frost with about 1/4 of the white buttercream.
• Place the other chocolate cake layer on top. Frost with the remaining chocolate buttercream.
• Place the last white layer on top. Frost the top and the sides of the cake with the remaining white buttercream. Refrigerate until the buttercream is set, at least an hour.
• In a small saucepan over low heat, combine the semisweet chocolate and whipping cream. Cook, stirring frequently, until the chocolate is melted and smooth. Cool for 5 minutes.
• Pour the ganache mixture on top of the chilled cake and allow it to drip down the sides of the cake.
• Decorate the top of the cake with grated white chocolate or white chocolate curls. Refrigerate until ready to serve.
• Slice and serve.

TUXEDO CAKE

Steps:

• 1. HEAT over to 350 degress. PREPARE cake batter and bake as directed on package for 2 (9-inch) round cake layers, blending dry pudding mix into batter before pouring into prepared pans. Cool 10 min. Loosen cakes from sides of pans with knife. Invert onto wire racks; gently remove pans. Cool cakes completely.
• 2. MEANWHILE, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar.
• 3. 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.
• 4. MICROWAVE COOL WHIP and 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. Store cake in refrigerator.