Use your favorite chocolate cake recipe, baked in a rectangular or square pan.

Cheese layer:
1/3 cup butter, melted
2 (8 ounce) packages cream cheese
2 teaspoons lemon juice
100 ml heavy whipping cream
1/3 cup white sugar

Topping:
500 g (1 lb 2 oz) strawberries, stalks removed
115 g (4 oz) caster sugar
3 Tbsp arrowroot
100 g (4 oz) cherries, rinsed

Method

Cheese layer:

1. In a medium bowl, beat together the cream cheese and lemon juice until soft.
2. Add butter, whipping cream and beat with an electric mixer until batter becomes thick.
3. Add the sugar and continue to beat until stiff.

Topping:

1. Place the strawberries in a saucepan with 6 tablespoons of water. Bring to the boil, cover and simmer for 4 to 5 minutes until very soft. Stir in the sugar. Cool slightly, and then push through a nylon sieve to remove the seeds. Measure the quantity and make up to 500 ml (18 fl oz) with water if necessary.
2. Put the arrowroot in a saucepan and blend with a little of the fruit purée to make a paste. Stir in the remaining purée and gently bring to the boil, stirring, until thickened. Cool for 10 minutes.

Assembly:

1. Put the cold cake in a square pan (tall sides), pour over the cheese cream.
2. Spoon the thickened purée to cover. Arrange the cherries and a few strawberries on top.
3. Chill for at least 2 hours

Vegetable oil spray for misting the pan
Flour for dusting the pan
1 package (18.25 ounces) plain butter recipe fudge cake mix
1 package (8 ounces) cream cheese, at room temperature
1/2 cup water
1/2 cup vegetable oil
1/4 cup sugar
4 large eggs
2 teaspoons pure vanilla extract

Method

1. Place a rack in the center of the oven and preheat the oven to 325°F.
2. Lightly mist a 10-inch tube pan with vegetable oil spray, then dust with flour. Shake out the excess flour.
3. Set the pan aside.
4. Place the cake mix, cream cheese, water, oil, sugar, eggs, and vanilla in a large mixing bowl.
5. Blend with an electric mixer on low speed for 1 minute.
6. Stop the machine and scrape down the sides of the bowl with a rubber spatula.
7. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down again if needed. The batter should look well combined.
8. Pour the batter into the prepared pan, smoothing it out with the rubber spatula.
9. Place the pan in the oven.
10. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the sides of the pan, 58 to 62 minutes.
11. Remove the pan from the oven and place it on a wire rack to cool for 20 minutes.
12. Run a long, sharp knife around the edge of the cake and invert it onto one rack, then invert it onto a second rack so that the cake cools large side up for 20 minutes more.
13. Slide the cake onto a serving platter. Slice and serve.

1/2 cup butter
1 bag semi-sweet chocolate chips
2 cups of crushed graham crackers
1 (8 oz) pkg cream cheese
1 egg
1 (14 oz) can sweetened condensed milk
1 tsp vanilla extract

Method

For crust:

1. In medium saucepan melt chocloate chips and butter over low heat.
2. When all is melted, add crushed graham crackers.
3. Press the mixture into the bottom on a 9 x 13 inch baking dish.

For filling:

1. In a large bowl beat cream cheese until smooth.
2. Gradually beat in condensed milk, then vanilla and egg thoroughly.
3. Pour over the prepared crust.
4. Bake at 350 for 25-30 minutes until set.
5. Cool in fridge until cold (about 2 hours). Makes 24 one inch squares.

Melted butter for greasing the pan
3 cups all-purpose flour
2 teaspoons salt
1 1/2 cups unsalted butter, at room temperature
1 8 ounces cream cheese, at room temperature
3 cups granulated sugar
6 large eggs, at room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 tablespoons milk
1/2 cup finely chopped white chocolate

Method

1. Preheat oven to 350°F (175°C). Using a pastry brush or kitchen towel, lightly coat a 10″ tube pan with melted butter.
2. Sift together flour and salt in a medium bowl. Set aside.
3. In a stand mixer with the paddle attachment, or with an electric beater, cream together the softened butter, cream cheese and sugar on medium-high speed until light and fluffy. This will take about 5 minutes, being sure to scrape down the sides of the bowl periodically. Add the eggs, one at a time, scraping down the sides again and beating well after each addition. Beat in vanilla and almond extracts.
4. With the mixer on low, add the flour in two additions, alternating with the milk. Mix until just combined. With the mixer still on low (or with a rubber spatula), stir in the white chocolate.
5. Pour the batter into the prepared pan, mounding the edges up slightly and leaving a bit of a furrow through the middle. Hit the pan against the counter to remove any trapped air bubbles.
6. While cake is baking, combine the water, sugar and almond extract in a small saucepan over low heat. Cook until the sugar is dissolved and the syrup becomes thick.
7. The cake’s should be done after 75-85 minutes, until a cake tester inserted in the centre comes out clean and the top is golden brown. Allow to cool in pan, on a wire rack, for 10 minutes.
8. Turn the cake out onto the rack (see note) and, use a pastry brush to coat the cake entirely with the syrup. Allow to cool completely.

Cake:
2 cups sugar
1 cup vegetable oil
2 large eggs
3 cups all-purpose flour
3/4 cup cocoa
2 teaspoons baking soda
2 teaspoons baking powder
1-1/2 teaspoons salt
1 cup brewed coffee
1 cup buttermilk
1/2 cup chopped pecans
1 teaspoon pure vanilla extract

Tunnel Filling:
1-8 ounce package cream cheese, softened
1 egg
1/4 cup sugar
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips

Chocolate Glaze:
2 tablespoons butter
3 tablespoons cocoa
1 cup powdered sugar
1-3 tablespoons cream
2 teaspoons vanilla extract

Method

1. In large mixer bowl, beat 2 cups sugar, oil, and 2 eggs at high speed 1 minute
2. In medium bowl, combine flour and next 4 ingredients, whisk
3. Combine coffee and buttermilk
4. Add flour mixture and coffee mixture alternately to sugar/oil mixture
5. Beat at medium speed 3 minutes
6. Stir in nuts and vanilla
7. Pour half of batter into a greased, floured 12-cup Bundt pan

Tunnel Filling:

1. Beat cream cheese at medium speed until fluffy,
2. Gradually add 1/2 cup sugar and egg
3. Beat until blended
4. Stir in vanilla and chocolate chips
5. Spoon over batter in pan, leaving a 1/2-inch border around center and edge
6. Top with remaining batter
7. Bake at 350 degrees 1 hour and 10 minutes, test for doneness with pick
8. Cool in pan on wire rack for 15 minutes
9. Remove from pan and cool completely THEN make glaze

Glaze:

1. Melt butter in a saucepan over low heat, stir in sugar, and remaining ingredients
2. Pour while warm over COOL cake

NOTE: May add 1/2 cup flaked coconut to tunnel filling, but reduce sugar to 1/4 cup

1 package Swiss chocolate cake mix
1 package cream cheese, softened (I used low-fat and it was fine)
1 cup icing sugar
1/2 cup sugar
10 milk chocolate bars with almonds (50g each)
1 container frozen whipped topping, thawed

Method

1. Prepare cake mix according to package directions. Pour into 3 greased and floured 8″ round cake pans.
2. Bake at 325F for 20-30 mins or until wooden toothpick inserted in centre comes out clean. Cool in pans on wire racks for 10 mins. Remove from pans, and cool completely on racks.
3. Beat cream cheese and both sugars at medium speed of electric mixer until creamy.
4. Finely chop 8 of the chocolate bars. Fold, along with cream cheese mixture, into whipped topping.
5. Spread icing between layers and on top and sides of cake.
6. Chop remaining 2 chocolate bars and sprinkle half over top of cake. Press remaining along bottom edge of cake.

Original No-Stick Cooking Spray
1 (18.25 oz.) package Reduced Sugar Devils Food Cake
2 large eggs
2/3 cup Canola Oil
1 3/4 cups milk, divided
1 (1 oz.) package sugar free, fat free instant vanilla pudding mix
1 (8 oz.) package cream cheese, softened
1 teaspoon imitation banana extract
1 (8 oz.) container sugar free frozen whipped topping, thawed
1 (11.75 oz.) jar Sugar Free Hot Fudge Spoonable Ice Cream Topping
2 large bananas
1 teaspoon lemon juice

Method

1. HEAT oven to 350°F. Spray bottom of a 9-inch round springform pan with no-stick cooking spray.
2. BLEND cake mix, eggs, oil and 3/4 cup milk in a medium bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spread batter evenly into prepared pan. Bake 38-42 minutes. Cool completely.
3. BLEND pudding mix with 1 cup cold milk. In another bowl, beat cream cheese until fluffy. Mix in pudding and banana extract. Blend in whipped topping. Remove 1 cup and reserve. Stir 2/3 cup fudge topping in small bowl until of spreading consistency. Slice bananas 1/4-inch thick. Dip 3 slices in lemon juice. Cover and reserve for garnish.
4. REMOVE cake from pan. Cut in half horizontally. Cover bottom layer with fudge topping. Top with sliced bananas and remaining 3 cups pudding mixture. Cover with top cake layer. Spread 1 cup reserved pudding onto center of cake. Place 2 tablespoons fudge topping into a corner of a 1-quart resealable bag. Knead. Cut small corner off bag. Drizzle fudge topping over top of cake. Refrigerate at least 1 hour. Garnish with reserved banana slices just before serving.

Streusel:
1/2 c. Brown sugar
1/2 c. Flour
1/4 c. Butter
1/4 c. Walnuts, chopped
1 c. Chocolate chips

Cake:
1 (8 oz.) pkg. Cream cheese, softened
1 1/2 c. Sugar
3/4 c. Butter
3 eggs
3/4 tsp. Vanilla
2 1/2 c. Flour
1 1/2 tsp. Baking powder
3/4 tsp. Baking soda
1/4 tsp. Salt
3/4 c. Milk

Method

1. For streusel, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Stir in walnuts and chocolate Chips. Set aside.
2. Grease and flour a 9 x 13 inch pan.
3. For cake, Combine cream cheese, sugar and butter and mix at medium speed until well blended. Blend in eggs and vanilla. Add combined dry Ingredients alternately with milk, mixing well after each addition.
4. Spoon batter into prepared pan and sprinkle with streusel mixture.
   vBake at 350 degrees for 35 to 40 minutes.

Cake:
1 cup sour cream
1-1/2 cups sugar
1/4 cup milk
2 cups flour
1/4 teaspoon salt
1 teaspoon baking soda
2 eggs, beaten
4 squares or 4 ounces unsweetened chocolate
1/2 cup hot water

Icing:
1 8 ounce package cream cheese, softened
2 squares or 2 ounces unsweetened chocolate
1/8 cup milk or cream
3/4 or 1 cup powdered sugar
1 cup pecan halves

Method

1. In large bowl, mix sour cream, sugar and milk with whisk.
2. Sift in flour, salt and baking soda. Stir in the eggs.
3. Melt the chocolate in water. Stir into the flour mixture.
4. Pour into a greased and floured 9 X 13 pan, or may use an 8-1/2 X 14 inch oblong pan.
5. Bake for 40 minutes or until a toothpick comes out from the center clean. Let cool until sides shrink from pan (about 10 minutes). Turn cake onto tray or serving dish.

Icing:

1. In bowl, mash softened cream cheese until slightly blended.
2. Melt chocolate in milk or cream over low heat. Mix into cream cheese.
3. Add enough of the powdered sugar to thicken the icing for spreading.
4. Spread over entire cake with a knife. Cover top and sides with pecan halves.

1 box chocolate cake mix
Ingredients to make cake as directed on box
1 jar of caramel ice cream topping
1 can sweetened condensed milk
1 can evaporated milk
1/2 cup regular milk (use whole milk for this)
8 ounces cream cheese, softened
1 teaspoon vanilla
5 eggs
Hot water

Method

1. Preheat oven to 350 degrees; spray a 12-cup bundt pan with cooking spray
2. Pour caramel topping into bundt pan, distributing equally
3. Prepare cake mix according to package directions
4. Pour the prepared cake batter into the cake pan over the caramel topping
5. Pour condensed, evaporated and regular milks into a blender or mixing bowl
6. Add softened cream cheese, vanilla and eggs; blend or mix until smooth
7. Pour the milk (custard) mixture very carefully over the cake batter
8. Spray a sheet of aluminum foil with cooking spray and cover the bundt pan tightly with the foil
9. Set the Bundt pan into a large baking pan and put it into the oven
10. Carefully pour hot water into the larger pan to a depth of 2 inches
11. Bake two hours; remove cake from water bath and oven
12. Allow cake to cool for 15 minutes
13. Remove aluminum foil
14. Invert cake onto a large plate. The caramel topping should flow down the sides!
15. Cool cake completely then refrigerate.