Shelie's StoryThis cake is very rich, but very very good. My neighbor gave me one baked one year for Christmas and ever since then I make them and give them to friends and family also. Everyone loves them.
cream cheese (softened)
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1In a large bowl start mixing cake ingredients in order, when all is added make sure it is mixed well. This cake works best in a flan pan since it does have a filling. Pour cake batter into 2 flan pans that are greased and floured. Bake at 350 degrees for 30 minutes or until a toothpick comes out clean. Cool completely.
2Mix the four filling ingredients until smooth and creamy. Put in center of cake that is completely cooled. Don't put filling in if cake is the slightest bit warm, because it will melt the cream cheese and cool whip and the cake will not work
3Next after filling is added refrigerate until the frosting is complete. Start frosting by bring margerine, sugar, vanilla, and milk to a boil, then add 1 cup of chocolate chips, stir until melted and pour on top of the cream cheese mixture. Refrigerate until topping is cool. Sit back slice your cake and enjoy. Guarnateed you will be making this cake again and again.
About this Recipe
barbara bethard bbethardbakernotcooker - Sep 7, 2011
sounds yummy! this will be a holiday cake for sure!
Shelie Gallaugher dagirl922 - Sep 7, 2011
It makes a great holiday cake, when you make it you get two of them for one and then because it is so rich most can't eat a second piece.
Rachel Hinken rachieh - Sep 7, 2011
Just a ? No eggs right? And you mention putting batter into two pans, but what to do with both cakes? Are they stacked? Or two seperate cakes? Thanks
Shelie Gallaugher dagirl922 - Sep 8, 2011
No there is no eggs in this cake. I don't know if you know what a flan cake pan is but it makes the cake have an indentation so you can put a filling into it. So they are one layer, not sure if you could layer it, I wouldn't think that it would work nor do I think you would want to once you see how the cake looks. Thanks for asking!
Pat Duran kitchenchatter - Aug 2, 2012
I shared a photo of this recipe.