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Paula Deen's Decadent Chocolate Layer Cake

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“This layered cake looks "normal" from the outside, but inside there is a delicious layer of almond-flavored cheesecake. This recipe will make 1 (9-inch) cake and 1 (9-inch) cheesecake. The frosting recipe should make about 5 cups of frosting. You may want to make the cheesecake before the chocolate cake because it needs to refrigerate for 4 hours.”
6hrs 30mins

Ingredients Nutrition


  1. For cake, preheat oven to 350 degrees; grease and flour 2 (9-inch) round cake pans.
  2. In large bowl, combine cake mix, liqueur, water, oil and eggs.
  3. Beat at medium speed with an electric mixer until smooth.
  4. Pour evenly into prepared pans, and bake 28-30 minutes, or until a wooden pick inserted in center comes out clean.
  5. Let cool in pans 10 minutes.
  6. Remove from pans and let cool completely on wire racks.
  7. For almond-flavored cheesecake, preheat oven to 300 degrees.
  8. Line a 9-inch round baking pan with aluminum foil, letting edges of foil extend over sides of pan; lightly grease foil.
  9. In large bowl, beat cream cheese at medium speed with an electric mixer until creamy.
  10. Add sugar, beating until smooth.
  11. Add eggs, one at a time, beating well after each addition.
  12. Stir in sour cream and liqueur.
  13. Pour batter into prepared pan; bake 45 minutes.
  14. Turn oven off; leave cheesecake in oven with door closed for 1 hour.
  15. Let cool completely in pan on wire rack.
  16. Cover and chill for 4 hours.
  17. Using edges of foil as handles, remove cheesecake from pan.
  18. Gently remove foil from cheesecake.
  19. For frosting, in large bowl, beat butter at medium speed with an electric mixer until creamy.
  20. Add chocolate, beating until combined.

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