For the last two months I have been having surgery on my hands, which makes it difficult to type and cook. My daughters, who both have blogs have generously offered to do a guest post. They both are wonderful, creative young women and I know you will enjoy their recipes.
Hi everybody! I am so glad to be visiting from Faith And Daisies. I hope you enjoy this post as much as I enjoyed making - and eating - this cake!
You should probably know that I am not a fancy person. I like good, simple food. What I love about this recipe is that it looks fancy but it's really pretty simple to make.
I started out with a Duncan Hines red velvet cake mix but before pouring it into the pans, I added half a bag of semi-sweet chocolate chips.
I mixed that up and poured it into 2 greased cake pans and baked as directed on the box. Then I let them cool. While all that was going on, I mixed up my cheesecake mixture. This is a variation on the Cheesecake Tartlets I make, I will add the adapted recipe at the end of this post.
Once my cakes are cooled, I split them in half like this:
Then I just layered the cake and cheesecake mixture until there were four layers of cake with the cake on top and three layers of cheesecake mixture. It really helps if you allow the cheesecake to sit in the fridge for a little while before layering, it's keeps quite so much of it from coming out the edges. But that is going to happen a little so just get the edges as even as possible before frosting. Don't worry too much about any gaps in the layers though, you can just fill those in with frosting later :)
Once it is layered, stick it back in the fridge if you have some time. If not, it will be ok but it does help to frost it if it's cold. I used Duncan Hines cream cheese frosting. I have just one little word to describe this frosting:
Amazing.This is how it looked frosted. Some of the cheesecake mixture and cake crumbs got mixed in with the frosting so I came up with a plan to cover that up.
I roughly chopped up some more chocolate chips and pressed them onto the edge of the cake and put a few on top.
Here it is on the inside:
See those chocolate chips in the cake? So yummy! Be sure to stop by Faith And Daisies and say hi!
Duncan Hines Red Velvet cake mix
1 Duncan Hines Cream Cheese Frosting
1 bag semi-sweet chocolate chips
12 oz. cream cheese, softened
14 oz. sweetened condensed milk
1 small container whipped cream
Bake cake mix as directed (adding 1 cup of chocolate chips to the batter before baking) in 2 cake pans. Let cool, and slice through the middle to make 4 thin layers.
Mix together cheesecake mixture and set in fridge to cool.
Once it is all cool, layer the cake and cheesecake so that there are 4 layers of cake and 3 layers of cheesecake. Set in fridge to cool. Frost with yummy frosting. Press chocolate chips onto the sides of the cake and the top. Cut into it and prepare for compliments!
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