Cheesecake Stuffed Dark Chocolate Cake
From angelgirl94 14 years ago
- 32 minutes to make
- Serves 16
From Southern Living. The lovechild of cheesecake and chocolate cake. Don't drool-you'll short out your keyboard!
Ingredients
- Unsweetned cocoa shopping list
- 1 18.25oz package devil's food cake mix shopping list
- 1 3.4oz box instant chocolate pudding mix shopping list
- 3 large eggs-room temperature shopping list
- 1 1/4 cups milk shopping list
- 1 cup oil-vegetable, canola, or corn shopping list
- 1 tablespoon vanilla extract shopping list
- 1 1/2 teaspoon chocolate extract-optional shopping list
- 1 teaspoon almond extract shopping list
- 3 1.55oz milk chocolate bars(such as Hershey's) shopping list
- 3 16oz tubs homestyle cream cheese frosting shopping list
- 3 7.75oz boxes frozen cheesecake bites(such as Sara Lee)-chopped. shopping list
- 1 12oz jar dulce de leche or caramel sauce shopping list
- Double chocolate rolled wafer cookies(such as Pirouline) shopping list
- chocolate fudge rolled water cookies( such as Pepperidge Farm) shopping list
How to make it
- Grease two round 9" cake pans. Dust with cocoa powder.
- Beat cake mix and next 7 ingredients on medium speed for two minutes.
- Fold in milk chocolate. Spread batter into prepared pans.
- Bake at 350 degrees for 30-32 minutes or until cake springs back when touched.
- Cool layers for 10 minutes in pans then transfer to wire racks to cool completely.
- Wrap layers and chill for at least 1 hour or up to 24 hours.
- Using a serrated knife, slice layers in half horizontally to make four layers.
- Place 1 layer cut side up onto cake plate.
- Spread with 1/2 cup frosting.
- Sprinkle one-fourth of chopped cheesecake bites over frosting.
- Repeat process with three remaining layers. Spread frosting only over top layer and then on sides of cake.
- Drizzle dulce de leche(caramel sauce) over the top of cake letting it drip down the sides.
- Break rolled wafer cookies into various length pieces and sprinkle over top of cake along with any remaining cheesecake pieces.
- Store in refrigerator until ready to serve.
- Refrigerate leftovers(if there are any).
- Note:
- I once substituted a bag of semisweet mini chocolate chips for the chopped candy bars.
- Decorate with chocolate chips, chopped oreo cookies, chopped peanut butter cups or whatever you like.
The Rating
Reviewed by 5 people-
This looks wonderful and I love the Don't drool-you'll short out your keyboard! Thanks for sharing and got my 5
desertgal
in Billings loved it
-
I'm now definately in Heaven, you are killing me with these recipes,
One of my favorite, chocolate cake and this one is a keeper now,
Thanks
janet
jlv1023
in Ansonia loved it
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