Paula Deen's Decadent Chocolate Layer Cake

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READY IN: 6hrs 30mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • For cake, preheat oven to 350 degrees; grease and flour 2 (9-inch) round cake pans.
  • In large bowl, combine cake mix, liqueur, water, oil and eggs.
  • Beat at medium speed with an electric mixer until smooth.
  • Pour evenly into prepared pans, and bake 28-30 minutes, or until a wooden pick inserted in center comes out clean.
  • Let cool in pans 10 minutes.
  • Remove from pans and let cool completely on wire racks.
  • For almond-flavored cheesecake, preheat oven to 300 degrees.
  • Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan; lightly grease foil.
  • In large bowl, beat cream cheese at medium speed with an electric mixer until creamy.
  • Add sugar, beating until smooth.
  • Add eggs, one at a time, beating well after each addition.
  • Stir in sour cream and liqueur.
  • Pour batter into prepared pan; bake 45 minutes.
  • Turn oven off; leave cheesecake in oven with door closed for 1 hour.
  • Let cool completely in pan on wire rack.
  • Cover and chill for 4 hours.
  • Using edges of foil as handles, remove cheesecake from pan.
  • Gently remove foil from cheesecake.
  • For frosting, in large bowl, beat butter at medium speed with an electric mixer until creamy.
  • Add chocolate, beating until combined.
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