Chocolate - Orange Cheesecake Layer Cake. Make Lasting Memories with Gourmet Gifts from Harry & David. Browse For Yummy & Hassle-Free Cheesecake Recipes From Kraft®. So, take a homemade chocolate fudge layer cake, soak it in orange liqueur and stick a whole orange cheesecake between the two cake layers.

Remove cakes from oven; flatten tops with back of spatula. Please practice hand-washing and social distancing, and check out our resources for adapting to these times. Next, layer cheesecake and top with chocolate icing. You can have Chocolate - Orange Cheesecake Layer Cake using 12 ingredients and 7 steps. Here is how you cook that.

Ingredients of Chocolate - Orange Cheesecake Layer Cake

1. It's 1 of pkg.(2 layer) Chocolate cake mix.
2. It's 1 of pkg. (3.9) jello chocolate instant pudding.
3. You need 3 1/2 of pkg -8 oz each - philadelphia cream cheese (28 oz) softened , divided.
4. It's 3/4 cup of granulated sugar.
5. You need 2 tsp of vanilla extract, divided.
6. It's 3/4 cup of Breakstones or Knudsen sour cream.
7. It's 3 of eggs.
8. You need 2 tsp of finely chopped orange peel.
9. Prepare 1/4 cup of orange marmalade.
10. Prepare 1 of jar (7 oz ) Jet - Puffed marshmallow creme.
11. You need 1 of tub (8 oz ) Cool Whipped Topping, Thawed.
12. You need 1/2 of oz. Bakers Semi - Sweet chocolate , coarsely grated.

Place second chocolate cake and ice with frosting on top and on the sides. Sprinkle almonds on sides or top. Icing the Sponge Cake: When the chocolate cakes are cooled, trim off the tops (if they do have domes) to make them nice and flat and even. (This is really important to give a stable cake.) Make the chocolate orange buttercream icing, by creaming the butter, icing sugar and orange extract. Split the icing into two bowls, add the melted chocolate to one half and the orange gel food colouring to.

Chocolate - Orange Cheesecake Layer Cake instructions

1. Heat oven to 350° .Fold 2 (16"- long) sheets of foill lengthwise in half twice to firm 3" wide strips. Place 1 in each 2 ( 9" ) round pans. With ends of foil extending over sides..
2. Spray with cooking spray. Prepare cake batter as directed on package.Add dry pudding mix. Beat 2 min. Pour into prepared pans.Half in each.( I used a red- velvet cake & Raspberry jelly ) ..
3. Bake cake 25 min.or until done.Remove cakes from oven.Flatten tops with back of spatula..
4. Beat 3 pkg. Of cream cheese, sugar, 1 tsp. Vanilla in large bowl.until blended.Add sour cream mix well.Add eggs, 1 at a time. Mixing on low speed after each until blended. Stir in orange peel..
5. Pour cheesecake batter evenly over cakes. Return to oven.Bake 25-30 mn.or until centers of cheesecake are almost set.Run knife around rims of pans to loosen cakes . Cool completly.Refrigerate 4 hours..
6. Use foil handles to remove cake from pans. Place one layer on serving plate. Microwave maralade on High 20 sec.Spread over cake.place 2nd. Layer on top of other cake..
7. Beat remaining cream cheese, remaining vanilla & marshmallow creme in large bowl with mixer until blended. Add Cool Whip beat on low speed just until blended. Spread on top and sides of cake. Sprinkle with grated chocolate..

The Chocolate cheesecake is the ultimate dessert. Rich, dense, moist and of course very greek. It has been there forever and often made with more layers than one. Using edges of foil as handles, remove cheesecake from pan and peel away foil. Mix in the eggs, one at a time on a low speed, or by hand.