Chocolate cake gets all dressed up! When the occasion calls for an extraordinary dessert, this dramatic-looking chocolate Tuxedo Cake with cream cheese frosting and chocolate glaze is the one to make.

  • PREP: 0 hr(s). 30 min / Total: 1 hr(s). 43 min
  • PHOTOS: 1 Add your photo
  • Servings: 16 servings, 1 piece (155 g) each

Courtesy of:kraft

What you need

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Make It

  • Heat oven to 350ºF.

  • Step 1

    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 pan with knife. Invert onto wire racks; gently remove pans. Cool cakes completely.

  • Step 2

    Meanwhile, beat cream cheese, butter and vanilla in large bowl with mixer until blended. Gradually beat in sugar.

  • Step 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.

  • Step 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.

Kraft Kitchen Tips


    Garnish cake with white and dark chocolate curls. Warm 1 oz. Baker's White Chocolate by microwaving it, unwrapped, on MEDIUM for a few seconds or just until you can smudge the chocolate with your thumb. . Hold the chocolate piece steadily, then draw a vegetable peeler slowly over the flat bottom of the chocolate piece, allowing a thin layer of chocolate to curl as it is peeled off the bottom to make long, delicate curls. Repeat with Baker's Premium 70% Cacao Dark Chocolate.


    Garnish this stunning cake with Tuxedo Strawberries.

Ratings & Reviews



I made this for my family it turned out really gooooddd. Yes heavy but its a dessert :) I have made this icing before and to make it easier to spread I put 1 cup of cool whip and then its easy to spread, also I put 5 cups of icing sugar. I made it 2 10in pans and didn't cut them in half. Was really yummy. To make the to chocolate icing I did melt the chocolate first. Will make again for sure


The cake layers did not rise up very high. Therefore the filling and icing were too overbearingly sweet.


For a smooth finish to this icing, run icing spreader under very hot water and icing will be smooth. I keep a mug of hot water near and it works great. Icing did not come out white but a butter cream colour due to butter.


Yes it was a little rich, but worked out really well. Took it to two different parties only ever reviews. If you want smooth icing try using a little warm water with your spatula to smooth it and I melted my chocolate first then added it to my cool whip. We all loved it! I bake lots!



I made this cake twice so far....everyone has loved it! It was certainly a crowd pleaser at Christmas! The white icing certainly was a little difficult to spread. Since the cakes were cut in half, they were very crumbly which added to the difficulty. I certainly could not get it as nice as the picture, but it sill turned out good. I followed the directions for the chocolate topping, and with patience and a lot of string once out of the microwave, it does come together as a smooth chocolate sauce. Most didn't find this cake too sweet, and those that did still finished their slice!


Very delicious. The only thing I would do differentlly is with the chocolate topping. I found it way to thick. I would use 2 chocolate squares with 1 cup cool whip, otherwise, excellent.


This cake was a hit at the dinner party I took it to, but it was quite labor-intensive and didn't look quite like the photo on the site. While everyone liked the cake (one person said it was like a cake from a restaurant!) I don't think I'll make it again.


I did not use as much icing sugar as called for. The icing was very easy to spread this way. Cut down on the sweetness as well. The cake was hit!


Cake turned out quite good. I saw some comments that the icing was too sweet, so I only used 4 cups of icing sugar, I beleive any more would have been too sweet.


The layers of the cake shift when you put them together and I didn't even use the 3/4 cup between each layer that the recipe called for. The chocolate on the top looked horrific and did not stop and harden down the sides but instead pooled around the bottom of the cake. Very disappointing. Maybe you should retest this one in the Kraft Kitchen. I am taking a dessert to a dinner party that I am embarrassed to show.


Very sweet but enjoyed. Only thing was letting chocolate sit for 5 minutes is too long. Cannot pour over cake by then.


Baking is my speciality and I have made plenty of cakes. First off the frosting is impossible to make look smooth like your picture, usung a 9 in round cake pan like the recipe suggests gives a much smaller cir cumfrance and a taller cake. I tried refrigerating the cake over night and touching up the frosting after and I still can't get a smooth finish like the photo. I use alot of Kraft recipes and they are usually turn out pretty close to the picture, this one is not the case. The taste is good but what wouldn't taste good with 6 cups of sugar?


I am a very experienced baker. The cake did turn out like the picture...but the choc ganache took a bit longer in the microwave to make a smooth icing. However the cake was way way too sweet...only tasted like sugar, not like chocolate at all. Was very disappointed as it was my daughter's birthday cake. Would not make again...even the kids could barely get through it!


Tastes great. But how did your frosting turn out so well. My white looked OK, but the chocolate did not. It still looks like cool whip, just chocolatey. I couldn't get the smooth, velvety like the picture, and that was really disappointing.


I'm not sure what Kraft used to make this beautiful cake because mine looks nothing like it. The icing was thick and difficult to spread. The chocolate never would have melted in 1.5 mins in the microwave with 2 cups of frozen cool whip. I have to wonder if there was an error in the magazine. And then the chocolate clumped out rather than poured out. I was going to take it to work to share with my coworkers and I am too embarrassed. I will definitely not use this recipe again.


I am very disappointed with this recipe. I too felt that the icing was thick, hard to spread and pretty much demolished my cake. It is also extremely sweet. I love Kraft recipes but this one is definitely NOT a do-over.


I would make this again, but I found the white icing very hard to spread as it was extremely thick and it was very very sweet, I wonder if it could be made with half of the icing sugar.


I'm a chocoholic so this was right up my alley. I did find that it was a bit too sweet for my tastes and took off the top layer of chocolate and icing before eating it, so my suggestion...maybe a drizzle of the chocolate on top instead of pouring it on.


I had trouble with icing between the layers. The icing seemed so think it was ripping up the cake when I was icing it. It really was just probably me. Also is there a trick in keeping the sides straight and not having the cake look like the leaning Tower of Piazza. Not so pretty but tasted great. Lots of complements.Thanks Kraft :)


Delicious and easy to make. The whole family loved it.


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Makes 16 servings, 1 piece (155 g) each.

Nutritional Info

Total Fat 27g
Saturated Fat 13g
Cholesterol 80mg
Sodium 510mg
Total Carbohydrates 81g
Dietary Fiber 2g
Sugars 65g
Protein 6g
Vitamin A15%
Vitamin C0%

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.


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