Doberge Cake (Dobash)

Ingredients

• 1 package white cake mix , 15.25 ounce
• 1 tablespoon all-purpose flour
• 1 tablespoon white sugar
• 1 teaspoon baking powder
• 1.33 cups water
• 3 eggs whites
• 2 tablespoons vegetable oil
• 2 cups milk
• 1 package instant chocolate pudding mix , 3.9 ounce
• 1 package cream cheese , 4 ounce
• 0.25 cups unsalted butter , softened
• 1 box confectioners' sugar , 16 ounce
• 0.5 cups unsweetened cocoa powder
• 0.5 teaspoons vanilla extract
• 1 tablespoon milk , or as needed

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 5 (8-inch) round cake pans; line with parchment paper.

2. 2

   Whisk cake mix, flour, sugar, and baking powder together in a large mixing bowl. Add water, egg whites, and vegetable oil; beat with an electric mixer on low speed until thoroughly mixed. Increase speed to medium and beat for 2 minutes. Pour 1 cup batter into each of the 5 prepared cake pans.

3. 3

   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 turn cakes out onto wire racks to finish cooling.

4. 4

   Whisk 2 cups milk and pudding mix together in a bowl until combined; let stand 2 minutes to thicken. Place 1 cake layer on a serving plate; spread about 1/2 cup pudding on top. Stack 1 cake layer on top; repeat with remaining pudding and cake layers, ending with cake layer.

5. 5

   Mash cream cheese and butter together in a bowl until thoroughly combined; mix in confectioners' sugar, cocoa powder, vanilla extract, and milk, slowly adding and mixing in milk to reach a spreadable frosting consistency. Frost top and sides of cake. Refrigerate leftovers.