Chocolate Cream Cake

1. 1

   Place snack cakes vertically along inside of 8 inch springform pan.

2. 2

   Using butter knife spread frosting over inside of cakes lined up to cover them.

3. 3

   Spread one long edge of one of the remaining snack cakes with some of remaining frosting.

4. 4

   Place inside first snack cake ring, pressing to adhere.

5. 5

   Repeat with remaining frosting and snack cakes to fill pan, placing long frosted edges next to long unfrosted edges.

6. 6

   Spread top of cake with 1 cup frosting.

7. 7

   Refrigerate until set, at least 2 hours.

8. 8

   Remove side of pan.

9. 9

   Spread top and side of cake with thin layer of frosting.

10. 10

    Refrigerate 30 minutes.

11. 11

    Spread cake with remaining frosting.

12. 12

    Refrigerate until set, at least 8 hours or overnight.

13. 13

    If desired, garnish with chocolate curls.

* Per serving · 4 servings · Values may vary.

No additional tips available.