Doberge Cake (Dobash)

Recipe View Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 5 (8-inch) round cake pans; line with parchment paper. (Prep time: 15 minutes)

Recipe View Whisk together the cake mix, flour, sugar, and baking powder 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 of batter into each of the prepared cake pans. (Mixing time: 5 minutes)

Recipe View Bake in the preheated oven until cakes are set in the middle, about 8 minutes. Watch carefully as these thin cakes can burn easily. Cool in pans for 10 minutes, then turn cakes out onto wire racks to finish cooling. (Bake time: 8 minutes, Cool time: 10 minutes)

Recipe View Whisk together 2 cups of milk and the pudding mix in a bowl until combined; let stand for 2 minutes to thicken. Place 1 cake layer on a serving plate; spread about 1/2 cup of pudding on top. Stack another cake layer on top; repeat with the remaining pudding and cake layers, ending with a cake layer on top. (Assembly time: 15 minutes)

Recipe View Mash together the cream cheese and butter in a bowl until thoroughly combined and smooth; mix in the confectioners' sugar, cocoa powder, vanilla extract, and milk. Slowly add and mix in milk to reach a spreadable frosting consistency. Frost the top and sides of the cake generously. Refrigerate leftovers to allow the frosting to set. (Frosting time: 20 minutes)