Cheesecake Stuffed Dark Chocolate Cake Recipe

Directions:

1. Grease two round 9 cake pans. Dust with cocoa powder.
2. Beat cake mix and next 7 ingredients on medium speed for two minutes.
3. Fold in milk chocolate. Spread batter into prepared pans.
4. Bake at 350 degrees for 30-32 minutes or until cake springs back when touched.
5. Cool layers for 10 minutes in pans then transfer to wire racks to cool completely.
6. Wrap layers and chill for at least 1 hour or up to 24 hours.
7. Using a serrated knife, slice layers in half horizontally to make four layers.
8. Place 1 layer cut side up onto cake plate.
9. Spread with 1/2 cup frosting.
10. Sprinkle one-fourth of chopped cheesecake bites over frosting.
11. Repeat process with three remaining layers. Spread frosting only over top layer and then on sides of cake.
12. Drizzle dulce de leche(caramel sauce) over the top of cake letting it drip down the sides.
13. Break rolled wafer cookies into various length pieces and sprinkle over top of cake along with any remaining cheesecake pieces.
14. Store in refrigerator until ready to serve.
15. Refrigerate leftovers(if there are any).
16. Note:
17. I once substituted a bag of semisweet mini chocolate chips for the chopped candy bars.
18. Decorate with chocolate chips, chopped oreo cookies, chopped peanut butter cups or whatever you like.