Cheesecake Stuffed Dark Chocolate Cake
Unsweetened cocoa
1 (18.25 ounce.) package devil’s food cake mix
1 (3.4 ounce.) package chocolate instant pudding mix
3 large eggs
1-1/4 cups milk
1 cup canola oil
1 tablespoon Vanilla extract
1-1/2 teaspoon Chocolate extract (optional)
1 teaspoon Almond extract
3 (1.55 oz.) milk chocolate bars, chopped (we tested with Hershey’s)
3 (16 oz.) cans homestyle cream cheese frosting
1 (7.75 oz) boxes frozen cheesecake bites, coarsely chopped (we tested with Sara Lee)
1 (12 oz.) jar dulce de leche caramel sauce (we tested with Smucker’s)
Double chocolate rolled wafer cookies, coarsely broken (we tested with Pirouline)
Chocolate fudge rolled wafer cookies, coarsely broken (we tested with Pepperidge Farm)
Mixing Instructions:
Grease 2 (9") round cake pans, and dust with cocoa. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; then beat at
medium speed 2 minutes. Fold in chopped milk chocolate bars. Pour batter
into prepared pans
Cooking Instructions:
Bake at 350 degrees for 32 minutes or until cake springs back wen lightly
touched. Cool cake in pans on wire racks 10 mins.; remove from pans, and
cool completely on wire racks. Wrap and chill cake layers at least 1 hour
or up to 24 hours. (this step enables you to split cake layers with ease.)
Serving Suggestions:
Using a serrated knife, slice cake layers in half horizontally to make 4
layers. Place 1 layer, cut side up, on a cake plate, Spread with 1/2 cup
cream cheese frosting; sprinkle with 1/4 chopped cheesecake bites. Repeat
procedure with remaining 3 layers, frosting, and cheesecake bites, omitting
cheesecake bites on top of last layer. Frost sides and top of cake with
remaining frosting. Drizzle desired amount of caramel sauce over cake,
letting it drip down sides. Chill until ready to serve. Decorate cake with
rolled wafer Cookies and remaining chopped cheesecake bites. Store in
refrigerator.
Yield: 12 servings