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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 cake is absolutely FABULOUS! It was easy to make and turned out to be lighter than we expected, and the smooth chocolate 'cheesecake' and cake layers were unique and satisfying. I made it with a 10-cup size bundt cake pan, and it turned out perfectly. The cupcakes were gobbled up quickly with a touch of chocolate frosting added. It's a fine addition to our family favorites' cookbook!
This cake is definitely for chocolate lovers. Is so moist and delicious. There is lots of liquid add into the ***** cheese mixture but it turned out fantastic. Is very easy to make since you are using a cake mix. I'll make this again.
This is actually very tasty. Different from your usual chocolate layer cake or bundt cake.