Stuffed Dark Chocolate Cake Cheesecake
Unsweetened cocoa
1 (18.25 ounce.) package devil’s food cake mix
1 (3.4 oz.) package chocolate instant pudding mix
3 large eggs
1 1/4 cups milk
1 cup canola oil
1 Tbsp. vanilla extract
1 1/2 tsp. chocolate extract (optional)
1 tsp. almond extract
3 (1.55 oz.) milk chocolate bars, chopped (tested with Hersheys)
3 (16 oz.) cans homestyle cream cheese frosting
3 (7.75 oz.) boxes frozen cheesecake bites, coarsely chopped (tested with Sara Lee)
1 (12 oz.) jar dulce de leche caramel sauce (tested with Smuckers)
Double chocolate rolled wafer cookies, coarsely broken (tested with Pirouline)
Chocolate fudge rolled wafer cookies, coarsely broken (tested with Pepperidge Farm)
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.
Bake at 350 degrees for 32 minutes or until cake springs back when lightly
touched.
Source: Southern Living