Better Than "Better Than ? Cake"

Recipe Created by Janet Ashworth

Cake Ingredients


Your favorite chocolate cake mix
Half of a large symphony bar chopped (blue)
1/3 can of sweetened condensed milk
Hershey's Dolce De Leche Carmel Sauce (made by Hershey's either by milk flavorings or Ice-Cream toppings)
Hot fudge ice cream topping or Hot Caramel

Make Cream Cheese Mousse and refrigerate.

Make cake mix according to box directions. Add chopped symphony bar to cake mix. Make sure you line the bottoms of your cake pans with parchment paper and spray them very well. Divide cake into two 9 inch cake pans. Swirl 3-4 tablespoons of heated caramel or chocolate into the cake mix and bake per box directions. Let cool 5 min before tipping out of pans.
Once cooled place bottom round on serving dish and lighly poke holes and cover in sweetned condensed milk. Let cool completely. Add layer of Cream Cheese Mousse top with next cake. Drench cake with Dolce De Leche Carmel Sauce. Put cake into refrigerator for 1 hour. Frost with Whipped Cream Cheese Frosting. Drizzle with caramel and fudge and put crushed symphony bar on as well. Store in the refrigerator.

Cream Cheese Mousse

1 Pkg Jello Instant French Vanilla Pudding
1 Envelope Dream Whip
1-1/2 cups light or heavy cream (half and half or heavy whipping)
4 oz Cream Cheese softened
2 tsp pure vanilla extract
1 tsp Knox unflavored gelatin
1/4 cup cold water

Pour powdered pudding and powdered Dream whip into medium bowl and add the light cream, blend on low speed with electric mixture until blended. Switch to high speed and beat 6 minutes scraping down sides occasionally with spatula. Add softened cream cheese and vanilla and beat another minute. Pour 1/4 cup water into small saucepan and sprinkle gelatin over it. Stir and the let stand for one minute. Heat gelatin mixture over medium heat until gelatin dissolves and mixture thins ad turns clear. DO NOT allow to boil. Remove pan from heat and set aside for a few minutes and allow mixture to cool off a bit. Don't let sit too long-it will begin to gel after about 10 mins. or so. Pour gelatin mixture into pudding mixture and beat thoroughly, scraping down sides of bowl for 1 minute. Cover tightly and refrigerate for at least 3 hours. When ready to fill cake mix with mixer until nice and creamy. If too thick add a little bit light cream until desired texture achieved. TIPS: recipe can be doubled-use a large bowl. Flavors develop when sitting over night. If cake you are filling is crumbly, pipe filling between layers and spread with knife dipped in hot water.

Whipped Cream Cheese Frosting

8 oz. cream cheese
1-3/4 powdered sugar
1/8 tsp. salt
1 tsp. vanilla
1 1/2 cups heavy cream

Whip cream until very stiff. In seperate bowl combine all other ingredients until smooth and creamy. Fold in heavy cream into cream cheese mixture.