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Chocolate Cream Cheese-Filled Cake
1 (18.25 ounce) box dark chocolate cake mix
8 ounces cream cheese
2/3 cup firmly packed brown sugar
1/2 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup heavy whipping cream
Prepare and bake chocolate cake as directed on package. Bake in two 9-inch round pans.
Allow cakes to cool.
When cakes are cool, cut each one in half with a long serrated knife, making four layers.
In a large bowl, combine cream cheese, brown sugar and vanilla and almond extracts. Beat until soft.
In a separate bowl, whip cream to soft peaks, then fold into cream cheese mixture.
Place the bottom layer of cake on the serving plate. Spread 1/4 of the filling on cake layer, then continue to stack up layers with 1/4 of the filling on each layer.
Finish top with the final 1/4 of filling.
Sides stay unfrosted.
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