Chocolate Tuxedo Cake

I have tried for 3 days to post this recipe plus including a picture of the cake, but at this point, all you will get is the recipe as I cannot figure out how to upload the pic from my phone. This cake is absolutly one of the pretties cakes I have made and it is equally delish! It is so worth the little extra time and will make you so proud to have it as a centerpiece for your dessert table or even at your dinner table.
Bake 1 Duncan Hines French Vanilla cake mix according to the directions on the box, making 2-9″ layers. Set aside to cool.
Then bake:
1 Duncan Hines Devils Food Cake Mix
1 small (4 oz) size of french vanilla instant pudding mix
1/2 cup oil
1 1/4 cup water
4 eggs
Combine all ingredients for the Devils food cake mix and bake in 3-9″ layers. When cake is done, turn out ea layer onto waxed paper to cool.
While cake is cooling, make frosting:
5 cups powdered sugar
1/2 cup of Crisco shortening
1 stick (1/2 cup) of softened unsalted butter
1 tables almond extract
1/4 to 1/3 cup milk, or whipping cream
Mix all ingredients for frosting, adding enough milk or whipping cream to get to spreading consistency. (Begin with the 1/4 cup and add more by the tables, to ensure that you don’t get to thin)
Place one chocolate layer on serving plate. Frost top with about 1/2 cup of the frosting. Place one of the vanilla layers on top and frost it with another 1/2 cup of frosting. Repeat with another chocolate layer, frosting only the top. Finish with one more chocolate layer and frost sides and top of cake. Set aside while making the ganache topping.

In small saucepan, pour 1/2 cup heavy whipping cream with 2 tables granulated sugar, 2 tables unsalted butter and bring to a boil. When mixture is boiling, pour over 4 (1 oz) squares of semi-sweet chocolate which you have broken up into smaller pieces. Place a plate over bowl of chocolate mixture, which keeps the heat in, for about 5 min. Remove plate and stir until chocolate is finished melting and mixture is smooth of any chocolate pieces. Stir for a couple of min to cool down mixture. Using a tablespoon, begin to spoon chocolate ganache over the top of the cake, allowing the chocolate to drizzle down sides of cake, but totally covering the top of the cake. This makes a dramatic effect of all chocolate top with it drizzled down the sides of the vanilla frosted cake. Store in fridge until about 2 hours before serving time. Take out and let sit at room temp so chocolate is easy to slice.