Special Request Cake Recipes

Steps:

• 1. Heat oven to 350 degrees
• 2. Prepare cake batter and bake in 2 (9 inch)round pans as directed on package. Cool cakes in pans 10 min Invert onto wire racks, gently remove pans. Cool cakes completely.
• 3. Microwave chocolate and butter in small microwaveable bowl on high 2 min or until butter is melted. Stir until chocolate is completely melted. cool 5 minutes. Meanwhile, beat cream cheese an sugar in large bowl with mixer until blended. Gently stir in cool whip and crushed cookies
• 4. Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze, let stand 10 min or until firm keep refrigerated.

Steps:

• 1. HEAT oven to 350ºF. PREPARE cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. Microwave chocolate and butter in small microwaveable bowl on HIGH 2 mins. or until butter is melted. Stir until chocolate is completely melted.
• 2. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in cool whip and crushed cookies. PLACE 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 mins. or until firm. Keep refrigerated.

Steps:

• Preheat oven to 350°. In a small bowl, combine cocoa and water; set aside to cool completely. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Whisk together the flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture, beating well after each addition. , Pour into three greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 25-30 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For ganache, place chocolate in a bowl. In a small heavy saucepan over low heat, bring cream and sugar to a boil. Pour over chocolate; whisk gently until smooth. Allow to cool until it reaches a spreadable consistency, stirring occasionally., For frosting, in a large bowl, beat butter until fluffy. Add the confectioners' sugar, cocoa, milk and vanilla; beat until smooth., Place 1 cake layer on a serving plate; spread with 1 cup frosting. Top with second layer and 1 cup ganache; sprinkle with 1/2 cup almonds. Top with third layer; frost top and sides of cake. Warm ganache until pourable; pour over cake, allowing some to drape down the sides. Sprinkle with remaining almonds. Refrigerate until serving.