Chocolate cake

Ingredients

1 Devil’s Food cake mix

1 8oz. package cream cheese, softened

2/3 c. brown sugar

1 tsp. vanilla

2 c. whipping cream, whipped

1 bag milk chocolate chips, grated

Bake cake in two 9” pans.

Remove from oven and cool in freezer or refrigerator.

Beat cream cheese, brown sugar, and vanilla until very fluffy.

Mix in whipped cream.

Cut each cake layer in half to make four layers.

Place one layer onto a large plate.

Spread a fourth of the cream mixture on top. 

Sprinkle with a fourth of the grated chocolate chips.

Repeat with each of the layers.

Cover and refrigerate for 8 hours or overnight.

Cheesecake

Crust

1/3 c. powdered sugar

1 1/2 c. graham cracker crumbs

1/2 c. margarine, melted

Mix together and pat into a 9” spring-form pan.

Cheesecake

3-8 oz. packages cream cheese at room temperature

1 tsp. vanilla

1 c. granulated sugar

4 eggs at room temperature

1 pint sour cream

5 tbsp. sugar

Beat cream cheese, sugar, and vanilla.  Add eggs one at a time, mixing very well between eggs.  Bake at 350⁰F for 50 minutes.  Remove from oven.  Stir together sour cream and sugar.  Spread sour cream-sugar mixture on top.  Put back into the oven and bake for an additional 5 minutes.  Refrigerate overnight.