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Since this layered chocolate cake makes 24 servings, it's the perfect dessert to serve at your next party.
The cream cheese mixture sinks to the bottom of the cake batter in pan as the cake bakes, forming the creamy layer at the top of the unmolded cake. To unmold cooled cake, use long thin spatula to loosen cake from side of pan. Place plate over cake pan; invert cake onto plate. Gently remove pan. Spoon any chocolate syrup remaining in pan over cake.
To prevent overflow, check cake pan to confirm it is the required 12-cup size. Just measure 3 qt. (12 cups) water and pour into empty pan to verify the volume before using as directed. If you only have a 10-cup fluted tube pan, reserve 2 cups cake batter before pouring remaining batter into prepared tube pan. Continue as directed. Reserved cake batter will make 9 cupcakes. Bake as directed on cake mix package.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This is actually very tasty. Different from your usual chocolate layer cake or bundt cake.
This cake has to be a chocoalte lovers dream---followed the directions and the cake turned out great can't wait for another excuse to make again---Yummy
This cane out just like the picture. It is outstanding! The mousse layer
does look watery when you spoon it,but comes out fine. I made in a tube pan with a removable bottom. YUMMY!