CHOCOLATE LAYER CAKE WITH CHEESECAKE FILLING

CHOCOLATE LAYER CAKE WITH CHEESECAKE FILLING image

I'd love to say I came up with this recipe but alas I cannot. My hero Paula Deen made this on her show and I just stole it and tweaked it a bit. I made it one day for a Valentine's potluck at work and fell in LOVE! Made it for my husband for his birthday and it has replaced Red Velvet cake as his favorite cake. Don't let the...

Provided by Lynelle Caldwell

Time 2h45m

Number Of Ingredients 17

Ingredients

CHEESECAKE LAYER
2 - 8oz pkg cream cheese (don't try to save calories, use the real stuff)
1/2 c sugar
3 large eggs
1/2 c sour cream
2 Tbsp vanilla extract (i've also used lemon & orange both good)
CHOCOLATE CAKE LAYERS
1 pkg devils food cake mix
1/2 c flour (at high altitude)
1 c chocolate milk
1/3 c oil
3 large eggs, lightly beaten
CHOCOLATE ALMOND FROSTING
1 c butter, softened
12 oz semi-sweet chocolate, melted and cooled
1 Tbsp almond liqueur (i have also replaced with 1 tsp vanilla or 1/4 tsp almond extract)
6 c confectioners' sugar

Steps:

1. I make the cheesecake layer the night before the chocolate cake.
2. CHEESECAKE LAYER Preheat oven to 300 degrees F. Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan. Lightly grease the foil.
3. In large bowl, beat cream cheese at medium speed with an electric mixer until creamy. Add sugar, beating until smooth. Add eggs, 1 at a time, beating well after each addition. Stir in sour cream and vanilla.
4. Pour batter into prepared pan. Bake 45 minutes then turn the oven off and leave the cheesecake in oven with door closed for another hour. Let the cheesecake cool completely in its pan on a wire rack then cover and chill for 4 hours. Using edges of foil as handles, remove cheesecake from pan and peel away foil. Place in fridge.
5. Chocolate Cake Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) round cake pans.
6. In large bowl, combine cake mix, milk, water, oil and eggs. Beat at medium speed with an electric mixer until smooth. Divide batter evenly between the 2 prepared pans. Bake 20 minutes, or until a wooden pick inserted in center comes out clean. Let cool in pans 10 minutes. Turn out onto wire racks and let cool completely.
7. Chocolate Almond Frosting In a large bowl, beat butter at medium speed with an electric mixer until creamy. Add chocolate, beating until combined. Beat in almond liqueur and confectioners' sugar until light and fluffy. To be honest I have also used 2 cans of Chocolate fudge frosting. Not quite as good but easier.
8. Assembly: Spread a layer of frosting on top of chocolate cake. Next, layer cheesecake and top with chocolate icing. Place second chocolate cake and ice with frosting on top and on the sides. Sprinkle almonds on sides or top. (optional)