This is an amazing 4 layer cake created by my friend Leisa. I am a chocoholic lover by nature, and I can't even get through a single slice of this b/c it's so yummy & rich!!Ingredients:
1 box Betty Crocker Devil’s Chocolate cake mix
1 box 3.9 oz chocolate pudding
4 eggs
½ c vegetable oil (or canola)
¼ c water
8 oz sour cream
1 c chocolate chip (milk chocolate)
1 tsp vanilla
Use two cheesecake pans (so you don’t have to worry if it’ll all come out!). Spray with Pam that has the flour in it.
Take out 1 tbsp of the dry cake mix, place it in a bowl. Pour the 1 cup of chocolate chips in to coat it so it doesn’t sink to the bottom of the pan when baking.
Mix all ingredients above, adding the coated chocolate chips very last. Mix for 30 seconds slow, then 2 minutes on medium speed. Add chocolate chips, mix briefly. Pour equally into both cheesecake pans, and bake at 350 for approximately 32 minutes. This time may vary, so pay attention to your cake! Use a toothpick to check if it’s done. Let sit for 10 minutes to cool.
Frosting Ingredients:
1 ½ cans of Betty Crocker Milk Chocolate Frosting
1 ½ cans of Betty Crocker Cream Cheese Frosting
¼ tsp orange extract
1 large Hershey bar, chopped up finely
Open one can of the milk chocolate frosting. Pour the orange extract inside, and let sit. You can also use any other flavoring extract (raspberry, etc) if you’d rather have something different.
By now, the cake will be cooled. You will need to take the cheesecake pan off (the bottom of the pan will be holding the cake still). There is an adjustable cake leveler that you can find at Walmart for around $2-3.00. It is level, so you drag it across the counter, and it slices it in half according to where you want it. Slice both cakes in half. Take one part of the cake, and place it on the platter. Add some cream cheese frosting over it, and sprinkle some chopped chocolate pieces over it. Do this w/ all the layers, but when you get to the top layer, you will spread the chocolate w/ orange over the top & on the sides.
Now, to do the chocolate curls: buy 2 big bars of the Symphony Milk Chocolate (you may not use it all). Put it in the cooling oven (it’ll still be a little warm). You will want it a little flexible. Open it up, and on the side (where it’s thin), take a vegetable peeler, and slide it away from you, creating a long piece of chocolate. You will have to create the curls with your fingers. Place it on the top of the cake & arrange. This is the most time consuming part of the entire cake! When it isn’t curling well anymore, place the bar back in the oven to become a little more flexible. You may do this every 10 curls!!
1 box Betty Crocker Devil’s Chocolate cake mix
1 box 3.9 oz chocolate pudding
4 eggs
½ c vegetable oil (or canola)
¼ c water
8 oz sour cream
1 c chocolate chip (milk chocolate)
1 tsp vanilla
Use two cheesecake pans (so you don’t have to worry if it’ll all come out!). Spray with Pam that has the flour in it.
Take out 1 tbsp of the dry cake mix, place it in a bowl. Pour the 1 cup of chocolate chips in to coat it so it doesn’t sink to the bottom of the pan when baking.
Mix all ingredients above, adding the coated chocolate chips very last. Mix for 30 seconds slow, then 2 minutes on medium speed. Add chocolate chips, mix briefly. Pour equally into both cheesecake pans, and bake at 350 for approximately 32 minutes. This time may vary, so pay attention to your cake! Use a toothpick to check if it’s done. Let sit for 10 minutes to cool.
Frosting Ingredients:
1 ½ cans of Betty Crocker Milk Chocolate Frosting
1 ½ cans of Betty Crocker Cream Cheese Frosting
¼ tsp orange extract
1 large Hershey bar, chopped up finely
Open one can of the milk chocolate frosting. Pour the orange extract inside, and let sit. You can also use any other flavoring extract (raspberry, etc) if you’d rather have something different.
By now, the cake will be cooled. You will need to take the cheesecake pan off (the bottom of the pan will be holding the cake still). There is an adjustable cake leveler that you can find at Walmart for around $2-3.00. It is level, so you drag it across the counter, and it slices it in half according to where you want it. Slice both cakes in half. Take one part of the cake, and place it on the platter. Add some cream cheese frosting over it, and sprinkle some chopped chocolate pieces over it. Do this w/ all the layers, but when you get to the top layer, you will spread the chocolate w/ orange over the top & on the sides.
Now, to do the chocolate curls: buy 2 big bars of the Symphony Milk Chocolate (you may not use it all). Put it in the cooling oven (it’ll still be a little warm). You will want it a little flexible. Open it up, and on the side (where it’s thin), take a vegetable peeler, and slide it away from you, creating a long piece of chocolate. You will have to create the curls with your fingers. Place it on the top of the cake & arrange. This is the most time consuming part of the entire cake! When it isn’t curling well anymore, place the bar back in the oven to become a little more flexible. You may do this every 10 curls!!
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