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Cheesecake Stuffed Dark Chocolate Cake

This rich, decadent recipe is sure to satisfy the ultimate sweet cravings.

  • Prep Time: 10 minutes

Ingredients:

  • 1 (18.25 ounce.) package Devil's Food cake mix
  • 1 (3.9 ounce.) package chocolate instant pudding and pie filling mix
  • 3 large eggs
  • 1-1/4 cups milk
  • 1 cup canola oil
  • 1 tablespoon Vanilla extract
  • 3 (1.55 oz.) milk chocolate bars, chopped
  • Cream Cheese Frosting (see recipe below)
  • 1 (7.75 oz) box Sara Lee® Frozen Cheesecake Bites, coarsely chopped
  • 1 (12 oz.) jar caramel sauce

Directions:

  1. Preheat oven to 350°F. Grease 2 (9") round cake pans, line with waxed paper, spray waxed paper with no-stick cooking spray.
  2. Beat cake mix and next 5 ingredients at low speed with an electric mixer one minute; then beat at medium speed 2 minutes. Fold in chopped milk chocolate bars. Pour batter into prepared pans.
  3. Bake for 25-32 minutes or until cake springs back when lightly touched. Cool cake in pans on wire racks 10 minutes; 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.)
  4. Slice cake layers in half horizontally using a serrated knife to make 4 layers. Place 1 layer, cut side up, on a cake plate, spread with thin layer of 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.
  5. Chill until ready to serve. Decorate cake with remaining chopped cheesecake bites. Store in refrigerator.

Cream Cheese Frosting

Ingredients:

  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup butter, softened
  • 4 cups sifted confectioners' sugar
  • 2 teaspoons vanilla extract

Directions:

  1. In a medium bowl, cream together the cream cheese and butter until creamy.
  2. Mix in the vanilla, then gradually stir in the confectioners' sugar. Store in the refrigerator after use.

Makes: 12 servings