Mysti's Tuxedo Cake

Two layers of fudge cake surround a creamy cheesecake layer under a torrent of ganache topping in this easy yet elegant cake mix cheesecake.

• Preparation Time: 25 mins
• Cooking Time: 31 mins
• Total Time: 56 mins
• Calories: 523 Calories

Ingredients

• ½ cup vegetable oil
• 1 cup semisweet chocolate chips
• ½ teaspoon vanilla extract
• 3 eggs
• ½ cup sour cream
• ⅓ cup heavy whipping cream
• 1 ⅓ cups water
• 1 (16 ounce) package confectioners' sugar
• 1 (15.25 ounce) package chocolate fudge cake mix (such as Duncan Hines®)
• 1 (4 ounce) container whipped topping (such as Cool Whip®)
• 1 tub ready-to-eat cheesecake filling

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round pans.

Step 2

Mix cake mix, water, eggs, and oil together in a bowl until well blended. Pour batter into the prepared pans.

Step 3

Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 26 to 31 minutes. Cool in pans for 10 minutes. Turn cakes out onto clean dishcloths. Let cool for 30 minutes.

Step 4

Mix confectioners' sugar and sour cream together in a bowl until well blended. Add whipped topping; mix well. Cover with plastic wrap and refrigerate icing for at least 30 minutes.

Step 5

Place 1 cake layer on a serving plate. Trim top until flat. Spread a thin layer of icing on top. Spread the cheesecake filling on the cake to about 1/2-inch from the edge of the cake. Cover with second cake layer; frost entire cake with the remaining icing.

Step 6

Place chocolate chips in a small bowl.

Step 7

Bring heavy cream to a boil in a small saucepan. Remove from heat; let cool for 1 minute. Pour over the chocolate chips. Add vanilla extract; stir until smooth. Pour immediately on top of the cake, letting some of the mixture slide down the sides of the cake. Refrigerate until ready to serve.