Layers upon layers of chocolate cake with cream cheese frosting are the stuff that dreams are made of. We simplified the famous Olive Garden Lasagna Cake by taking a box cake recipe and stacking it sky-high.
Preheat the oven to 350 degrees F. Coat a 9-by-13-inch metal cake pan with cooking spray.
Combine the cake mix with the vegetable oil, eggs and 1 cup water in a stand mixer fitted with the paddle attachment. Mix on low speed for 1 minute, then turn to medium speed and beat until the mixture is creamy and smooth. Pour the batter into the prepared pan, smoothing into an even layer with a spatula.
Bake until a cake tester comes out clean, 18 to 24 minutes. Put the cake in the pan on a rack and let cool completely.
Beat the cream cheese and butter in a stand mixer fitted with the paddle attachment on low speed until creamy. Slowly add the confectioners' sugar 1/2 cup at a time, beating in between each addition. Add the vanilla extract and beat until well blended.
Turn the cake out onto a rack. Slice the cake in half horizontally with a serrated knife, then slice each layer in half horizontally again, making 4 layers in all. Place a cake layer cut-side up on a platter; spread about 3/4 cup frosting over the top with an offset spatula, carefully spreading to the edges. Repeat add with the remaining cake layers and frosting, finishing with the last 3/4 cup frosting on top.
Freezer the cake until the layers are firm, about 1 hour. Trim any ragged edges of the cake with the serrated knife, squaring off the sides. Top the cake with a drizzle of chocolate syrup and the chocolate shavings. Let sit at room temperature for 15 minutes, before serving.
Tools You May Need
Copyright 2019 Television Food Network, G.P. All rights reserved.
Tools You May Need
Price and stock may change after publish date, and we may make money off