Chocolate Bavarian Cream Torte
1 pkg (18 ¼ oz) devil’s food cake mix w/out pudding
1 pkg (8 oz) cream cheese, softened
2/3 c. packed brown sugar
1 t. vanilla extract
1/8 t. salt
**I added here ~1/2 t. ground cinnamon
1 pt (2 c.) whipping cream, whipped
2 T. grated semisweet chocolate (I melted chocolate chips in the microwave, put the resulting block in the freezer to chill, & used a vegetable peeler to make chocolate curls).
Mix and bake cake according to package directions, using two 9-inch round pans. Cool for 15 minutes; remove from pans and cool completely on wire racks. In mixing bowl, beat cream cheese, sugar, vanilla, cinnamon, and salt until fluffy. Fold in whipped cream. Spit each cake into two horizontal layers; place one on a serving plate. Spread with a fourth of the cream mixture. Sprinkle with a fourth of the chocolate. Repeat layers. Cover and refrigerate for 8 hours or overnight (really helps the cutting & serving).