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1
Heat oven to 325F.
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2
Fold 2 (16-inch-long) sheets of foil lengthwise in half twice to form 3-inch wide strips.
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3
Place 1 in each of 2 (9-inch) round pans, with ends of foil extending over sides.
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4
Spray with cooking spray.
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5
Prepare cake batter as directed on package.
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6
Add dry pudding mix; beat 2 min.
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7
Pour into prepared pans.
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8
Bake 25 min.
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9
or until toothpick inserted in centres comes out clean.
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10
Remove cakes from oven; flatten tops with back of spatula.
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11
Beat 3 pkg.
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12
cream cheese, sugar and 1 tsp.
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13
vanilla in large bowl with mixer until blended.
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14
Add sour cream; mix well.
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15
Add eggs, 1 at a time, mixing on low speed after each just until blended.
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16
Stir in orange peel.
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17
Pour cheesecake batter evenly over cakes.
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18
Return to oven.
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19
Bake 25 to 30 min.
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20
or until centres of cheesecakes are almost set.
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21
Run knife around rims of pans to loosen cakes; cool completely.
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22
Refrigerate 4 hours.
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23
Use foil handles to remove cakes from pans.
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24
Place 1 cake layer on serving plate.
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25
Microwave marmalade in microwaveable bowl on HIGH 20 sec.
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26
; stir.
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27
Spread over cake layer on plate; top with remaining cake layer.
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28
Beat remaining cream cheese, remaining vanilla and marshmallow creme in large bowl with mixer until blended.
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29
Add Cool Whip; beat on low speed just until blended.
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30
Spread onto top and side of cake.
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31
Sprinkle with grated chocolate.
