1 box yellow cake mix
1 small box instant vanilla pudding
1 cup sour cream
1/2 cup butter, melted
1/2 cup milk
4 large eggs
1 box chocolate cake mix
1 small box instant chocolate fudge pudding
1 cup sour cream
1/2 cup butter, melted
1/2 cup milk
4 large eggs
8 oz cream cheese, softened
1/2 cup butter, softened
3 cups powdered sugar
2 teaspoons vanilla
Preheat oven to 350°F and grease two Bundt pans well.
Mix all yellow batter ingredients on low for 30 seconds then medium for 2 minutes until smooth.
Mix all chocolate batter ingredients on low for 30 seconds then medium for 2 minutes until smooth.
Spoon ½ the yellow and ½ the chocolate batter into the pan in alternating dollops.
Drag a knife through in a figure eight to swirl. Do not overmix.
Bake 40 to 50 minutes until a toothpick comes out clean.
Cool in the pans 5 minutes, then turn out onto a rack to cool completely.
Beat all frosting ingredients until smooth and fluffy.
Pipe over the cooled cakes.
