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Cheesecake Stuffed Choc. Cake Recipe


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     Cheesecake Stuffed Choc. Cake

Category   Desserts - Breads
Sub Category   None
Servings   12

Unsweetened Cocoa
1 (18.23oz) package devil's food cake mix
1 3.4oz package choc. instant pudding mix
3 large eggs
1 1/4 cups milk
1 cup canola oil
1 tbsp vanilla extract
1 1/2 tsp chocolate extract (optional)
1 tsp almond extract
3 (1.55oz) milk choc. bars, chopped (Hersheys)
3 (16oz) cans homestyle cream cheese frosting
3 (7.75oz) boxes frozen cheesecake bits, chopped
1 (12oz) jar dulce de leche caramel sauce (Smuckers)
Double chocolate rolled wafer cookies, broken (Pirouline)

Grease 2 (9") round cakepans, and dust with cocoa. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; then beat at medium speed 2 minutes. Fold in chopped milk chocolate bars. Pour batter into prepared pans.
Bake at 350* for 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). Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer,cut side up, on a cake plate. Spread with 1/2 cup cream cheese frosting; sprinkle with 1/4 of 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 downsides. Chill until ready to serve. Decorate cake with rolled wafer cookies and remaining chopped cheesecake bites. Store in Refrigerator.

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