Chocolate cheesecake cake
- 1 box
- chocolate mix
- 1 stick
- butter - room temp
- 1 c
- 1 pkg
- cream cheese (8 ounce), room temp
- 1/4 c
- sour cream
- 1/2 c
- 2 Tbsp
- vanilla extract
- 1 bag(s)
- caramels (14 ounces) individually wrapped
- 1 can(s)
- evaporated milk (5 ounces)
- container of chocolate frosting
- 1/2 c
- mixed chocolate and white chocolate chips (optional)
Place a pan on the bottom shelf of the oven and poured 2 cups of water in it. Turn oven on to 300 degrees.
Place the room temp cream cheese and sugar in a bowl and beat till smooth. Add sour cream and vanilla and blend. Taste the batter- you want it to taste sweet and busting with vanilla flavor. Scrap the sides to make sure there are no lumps, mix again if need be.
Add one egg and blend for a minute. Add the second egg and blend for another minute. Pour into the pie pan and place in the oven on the second shelf over the water pan. Bake for 40-45 minutes. Sides should be pulling from the sides.
Let it cool!
*Note* once it has cooled enough to touch the pan, place it in the freezer for several hours. It will help with handling the process of assembling the cake.
Once all melted, let it cool to room temp.
Pour the batter into the two cake pans evenly. Bake for 30 minutes. Allow the cakes to cool to room temp.
Remember the cheesecake you have in the freezer. It should easily flip on to the caramel layer. Be sure to remove the tinfoil. Pour another 1/4 cup of caramel over the cheesecake.
Add the second chocolate cake layer, choose the side that looks the best.
I decorated the cake with the chocolate chips all over. And coated it with the extra caramel which is totally optional.
Allow the cake time to chill and set up. Next day is best!! Enjoy!!