1 pk Devil’s food cake mix
-without
Pudding
8 oz Cream cheese; softened
2/3 c Packed brown sugar
1 ts Vanilla extract
1/8 ts Salt
2 c Whipping cream; whipped
2 tb Grated semisweet chocolate
Mix and bake cake according to package directions, using two 9″ cake
pans. Cool in pans for 15 minutes; remove from pans and cool
completely on a wire rack. In a mixing bowl, beat cream cheese,
sugar, vanilla and salt until fluffy. Fold in cream. Split each cake
into two horizontal layers; place one on a serving plate. Spread with
a fourth of the cream mixture. sprinkle with 1/4 of the chocolate.
Repeat layers. Cover and refrigerate 8 hours or overnight.
Yields
12 servings
