Ingredients:
Cake
1, 8oz pkg. Cream Cheese (softened)
1 cup Sour Cream
1/3 cup Sugar.
2 boxes (3.9oz each) Chocolate instant Pudding & Pie Filling
3 cups Milk
Beat the Cream Cheese in a round bowl until smooth and slowly add in the Sugar. If you get lumps you added the sugar too fast and you have to stir a bit harder than you would have had to otherwise to get the lumps back out again.
Add the Sour Cream to the sweetened Cheese mix. Blend it until it is uniform in color and texture.
Add the Milk 1/2 cup at a time beating the mixture each time until smooth.
Add the 2 boxes of Instant Pudding Mix slowly and beat the mix to prevent clumps and after it is all added continue to beat the mixture until the appearance is again uniform in appearance. No brown speckles remaining darker than the rest.
After this point it gets experimental and I don't know how much it will take. I tend to keep eating my Cheesecake mix without making it into an actual cake.
Take the 2 Spring Form pans grease them with melted clarified butter and coat all the surfaces with powdered sugar. Again I don't know how much it will take but it will be needed to get the cake out of the pan after it's set.
The cake layers will need to be refrigerated 8 hours to fully set.
There is a Frosting Recipe on the Hershey's Cocoa canister that if it is thinned down to a consistency where it can flow I think would work out great for topping this and joining the layers.
The main reason the Frosting Recipe suggests powdered sugar is that it dissolves and incorporates more easily.
Hershey's "Perfectly Chocolate" ™ Chocolate Frosting wrote:1 stick (1/2c.) butter or margarine 3c. powdered sugar 1tsp. vanilla extract
2/3 c. HERSHEY'S Cocoa 1/3 c. milk
(1) Melt butter. Stir in cocoa. (2) Alternately add powdered sugar and milk, beating on med. speed to
spreading consistency. Add more milk, if needed. Stir in vanilla. About 2 cups frosting.
I suggest using more milk until it is about a little thicker than pancake batter.
