1 pkg (8-oz) cream cheese, softened
1/3 cup packed brown sugar
1 tsp vanilla
1/8 tsp salt
2 cups heavy whipping cream, whipped
2 tbsp grated semisweet chocolate
Prepare and bake cake according to package directions, using two 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire rack to cool completely.
In a large bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in cream.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; top with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers three times. Cover and refrigerate 8 hours or overnight.
Yield: 12 servings
Source: 1996 TOH