1 pkg. sour cream chocolate cake mix
1 can creamy milk chocolate frosting
1 (12 oz.) container Cool Whip
1 (4 oz.) pkg. vanilla instant pudding
1 1/2 c. cold milk
1 (1 1/4 oz.) env. whipped topping mix
1 tsp. orange extract
Chocolate curls, mandarin oranges dipped in melted chocolate (optional)

Prepare and bake cake as directed on package in two 8 inch rounds. Cool and split layers. For orange cream filling, blend topping mix, instant pudding, mix, cold milk and extract. Beat until stiff. Add drop of orange food coloring, if desired. Spread filling between split layers.

To make glaze, heat 2/3 cup frosting slightly and spread on top layer. For chocolate cream, fold rest of frosting from can into Cool Whip. Spread on middle layer and sides of cake. Place chocolate curls on sides of cake and decorate with chocolate dipped mandarin oranges and chocolate curls. Keep cake refrigerated.