Name: Mysti's Tuxedo Cake
Prep time: 25 min
Cook time: 31 min
Total time: 127 min
Ingredients: 1 (15.25 ounce) package chocolate fudge cake mix (such as Duncan Hines®); 1.3333333730698 cups water; 3 eggs; 0.5 cup vegetable oil; 1 (16 ounce) package confectioners' sugar; 0.5 cup sour cream; 1 (4 ounce) container whipped topping (such as Cool Whip®); 1 tub ready-to-eat cheesecake filling; 1 cup semisweet chocolate chips; 0.33333334326744 cup heavy whipping cream; 0.5 teaspoon vanilla extract

Prep Time:

25 mins

Cook Time:

31 mins

Additional Time:

1 hrs 11 mins

Total Time:

2 hrs 7 mins

Servings:

16

Yield:

1 8-inch double-layer cake

Jump to Nutrition Facts

Ingredients

Cake:

1 (15.25 ounce) package chocolate fudge cake mix (such as Duncan Hines®)
1 ⅓ cups water
3 eggs
½ cup vegetable oil

Icing:

1 (16 ounce) package confectioners' sugar
½ cup sour cream
1 (4 ounce) container whipped topping (such as Cool Whip®)

Filling:

1 tub ready-to-eat cheesecake filling

Ganache Topping:

1 cup semisweet chocolate chips
⅓ cup heavy whipping cream
½ teaspoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C). Grease two 8-inch round pans.
Mix cake mix, water, eggs, and oil together in a bowl until well blended. Pour batter into the prepared pans.
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.
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.
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.
Place chocolate chips in a small bowl.
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.

Cook's Note:

You can use milk chocolate chips instead of semisweet chocolate if desired.

Editor's Note:

The directions for making cupcakes are based on the particular brand mentioned. Follow instructions on the box if using a different brand.

Nutrition Facts (per serving)

523	Calories
29g	Fat
59g	Carbs
6g	Protein

Nutrition Facts
Servings Per Recipe 16
Calories 523
% Daily Value *
Total Fat 29g	37%
Saturated Fat 13g	64%
Cholesterol 53mg	18%
Sodium 394mg	17%
Total Carbohydrate 59g	21%
Dietary Fiber 1g	5%
Total Sugars 45g
Protein 6g
Vitamin C 0mg	1%
Calcium 62mg	5%
Iron 2mg	9%
Potassium 155mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.