Doberge Cake (Dobash)

Name: Doberge Cake (Dobash)
Total time: 110
Yield: 10
Ingredients: 1 (18.25 ounce) package white cake mix (such as Duncan Hines®); 1 teaspoon baking powder; 1 tablespoon all-purpose flour; 1 tablespoon white sugar; 1 ⅓ cups water; 2 tablespoons vegetable oil; 3 egg whites; 1 (3.9 ounce) package instant chocolate pudding mix; 2 cups milk; 1 (4 ounce) package cream cheese, softened; ¼ cup butter, softened; 1 (16 ounce) box confectioners' sugar; ½ cup unsweetened cocoa powder; ½ teaspoon vanilla extract; 1 tablespoon milk, or as needed

Recipe by Summer1227 from allrecipes.com

Dessert 2 Hr. 50 Mins.

Ingredients

10 servings

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1 (18.25 ounce) package white cake mix (such as Duncan Hines®)
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1 teaspoon baking powder
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1 tablespoon all-purpose flour
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1 tablespoon white sugar
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1 ⅓ cups water
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2 tablespoons vegetable oil
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3 egg whites
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1 (3.9 ounce) package instant chocolate pudding mix

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2 cups milk
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1 (4 ounce) package cream cheese, softened
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¼ cup butter, softened
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1 (16 ounce) box confectioners' sugar
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½ cup unsweetened cocoa powder
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½ teaspoon vanilla extract
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1 tablespoon milk, or as needed

Instructions

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 5 8-inch cake pans, and line them with parchment paper.
Whisk together the cake mix, baking powder, flour, and sugar in a large mixing bowl. With an electric mixer, beat the mixture with water, vegetable oil, and egg whites at low speed until thoroughly mixed; increase speed to medium, and beat 2 minutes. Scoop 1 cup of batter into each of the 5 prepared cake pans.
Bake in the preheated oven until cakes are set in the middle, about 8 minutes; watch carefully so the thin cakes don't burn. Cool in pans for 10 minutes, then remove to wire racks to finish cooling.
Whisk the chocolate pudding mix with 2 cups of milk in a bowl until thoroughly blended; let stand 2 minutes to thicken. Place a cake layer on a serving dish, and spread with about 1/2 cup of pudding; repeat with remaining layers and pudding, ending with a cake layer.
In a bowl, mash the cream cheese and butter together until thoroughly combined; mix in confectioners' sugar, cocoa powder, vanilla extract, and milk, slowly adding and mixing in milk as needed to make a spreadable frosting. Ice the top and sides of the cake with the frosting. Refrigerate leftovers.