CHOCOLATE CREAM SUPREME CAKE

1 pkg. Duncan Hines Deluxe chocolate cake mix
FOR THE ORANGE CREAM FILLING:
1 (1 1/4 oz.) envelope whipped topping mix (Dream Whip)
1 (4 oz.) pkg. vanilla instant pudding
1 1/2 cups cold milk
1 tsp. orange extract
drop orange food coloring (optional)
FOR THE GLAZE:
1 can Duncan Hines Creamy milk chocolate frosting, divided use
1 (12 oz.) frozen whipped topping, thawed
FOR GARNISH:
Mandarin oranges dipped in melted chocolate
Chocolate curls

Prepare and bake cake as directed on package in two (8 inch) rounds. Cool and split layers.

TO MAKE THE ORANGE CREAM FILLING:
Blend topping mix, instant pudding mix, cold milk, and extract. Beat until stiff (3 to 8 minutes). Add drop of orange food coloring, if desired. Spread filling between split layers.

TO MAKE THE GLAZE:
Heat 2/3 cup frosting slightly and spread on top layer.

TO MAKE THE CHOCOLATE CREAM:
Fold the remaining frosting from can into the thawed whipped topping. Spread on middle layer and on sides of cake.

Place chocolate curls on sides of cake and decorate with chocolate dipped mandarin oranges and chocolate curls. Keep cake refrigerated.

Source: Cookbook USA