Kerry vs. The Cheesecake Factory: a Tuxedo Cheesecake Showdown

Tuxedo CheesecakeI am a firm believer that any time is a good time for cake.  This is especially true first thing in the morning before tastebuds have been doused and ruined by unhealthy cereals and juices, and when close talking is always strictly prohibited.  I’ve been known to shamelessly slice myself a piece or two before the toll of 8AM.  However I have no sense of restraint, so my early morning cake eating is akin to riding through a bad coke binge, or so I’d assume.  I will take one lick of frosting, then by 9AM my lips are coated in a thick, sticky film of chocolate,  half the cake is missing and my pants are somehow missing.  Make no mistake, I fully endorse well-balanced meals, but I also believe that if you don’t allow yourself a slice of cake to welcome the dawn while donning Mr Bubble pajama pants, then really, what’s the point of anything anymore?

Cake mix a-mixin'The totem of all cakes is, of course, cheesecake.  There’s no contest.  Like many sweets aficionados, I am drawn to cheesecake with the same propensity and amorous delight that wild mares are drawn to raging stallion boners.  Only my estrous cycles run much longer, and the only cure is more cheesecake.

Even considering the likes of thick, molten fudge-filled lava cakes, chilled ice cream-stuffed cakes and Little Debbie Swiss Cake Rolls, cheesecake reigns supreme.  The preeminent matriarch within the cake lineage, if you will.  I mean, there is a whole factory-restaurant where cheesecakes are carted to patrons like precious, diamond-studded nonpareil, and they practically cost about the same. What more proof is needed that cheesecake is, indeed, the bee’s knees?

Starbucks Via is excellent for baking -- even when expired.

As per usual I got to my kitchen and began whipping up a bomb-ass cake that I’m particularly proud of: a tuxedo cheesecake made with layers of dense white chocolate mascarpone cheese and chocolate Swiss buttercream, sandwiched between billowy fudge cake slices, and covered in a chocolate buttercream frosting. I much prefer to use mascarpone in cheesecake than cream cheese, as it’s sweeter, creamier, and much better suited for desserts than the latter.  When I take a bite of cream cheese-based cheesecakes, I always feel like an unsuspecting toddler that’s just been spoon fed a wad of pre-chewed saltine crackers mixed with honey.  I’m left feverishly smacking my lips and taking gulps of water, praying desperately that the ticky-tacky, viscous bite doesn’t get lodged in my throat as I try to swallow it.  It’s horrifying.

We’ve already established that cheesecake is the bomb, but it’s not exactly cost efficient to run to The Cheesecake Factory every time you get hot under the collar and need your fix, which brings me to my experiment.  The tuxedo cheesecake sold at TCF was very similar to the one I was making in my own kitchen, but the listed price tag wasn’t really jiving with me.  So while I was mixing, measuring and leveling, I was also documenting the cost of each ingredient (down to the price-per-teaspoon) to compare whether or not I could feasibly beat the quality of their cakes and beat them by price.  Below is an outline of the cost of my cheesecake and theirs:

My Tuxedo Cheesecake
18 oz chocolate:                                 $3.75
6 oz white chocolate:                          $5.00
16 oz mascarpone:                             $12.00
2 cups of flour:                                    $0.60
1 cup of unsweetened cocoa:             $3.72
2 cups of natural cane sugar:              $2.91
1 packet Starbucks via:                       $0.83
6 cage-free, organic eggs:                   $2.50
1/2 cup organic canola oil:                   $1.51
1 cup homemade, organic buttermilk:  $0.34
1 tsp salt                                              $0.02
2 tsp baking soda                                $0.04
1 tsp baking powder                            $0.06
3 cups of butter:                                  $7.50
1 cup powdered sugar:                        $1.10
1/2 cup heavy whipping cream:           $1.50
TOTAL:                                               $43.32

Cheesecake Factory Tuxedo Cheesecake
1 Cheesecake:                                   $46.95
TOTAL:                                              $46.95

At this point, some I think a lot of people would say screw it, and instead hand over a few extra dollars for a ready-made cake to save themselves from post-baking dishes and subsequent malady of dishpan hands, which is totally understandable. Dishpan hands are ass. But there’s one thing I forgot to mention here.  My recipe?  It doesn’t make just one cake, it makes two.

Final total for my Tuxedo Cheesecake: $21.66 per cake.

Price-wise my cake was the obvious winner, costing almost half the price of that other cheesecake, but how about taste?  Attempting to be as objective as possible (which means my view is heavily weighted on my side), the consistency and taste of each were very similar, but not identical since my goal was to exceed, not match, their cake’s quality.  Each were equally rich, though mine was much denser, especially given that it’s served in its frozen state rather than just chilled. I’m also not sure of the quality of ingredients used in The Cheesecake Factory’s cakes, but the homemade version was made with sustainable, organic ingredients and minimally processes sugars which maximizes its nutritional and hoity-toity value.

Sadly, there are those that would still prefer to run down and flippantly purchase a cake than spend a few hours in their kitchen making one, regardless of how wide the price and taste margin, which is a shame.  Aside from saving a few extra dollars, there’s an enormous amount of pride gained when you develop and construct your own food.  Besides, nobody wants to sleep with someone who doesn’t cook.  So if you’d still rather buy your cheesecake than make it, then you’ll soon find yourself sitting in the passenger’s side of your best friend’s ride, and you better not even try come to holler at me.



Tuxedo Cheesecake

[print_this]Recipe: Tuxedo Cheesecake

Summary: A very rich white chocolate mascarpone and chocolate Swiss buttercream filling sandwiched between two layers of fudge cake. An economical rival to The Cheesecake Factory’s version.

Preparation time: 2 hour(s) 25 minute(s)

Cooking time: 35 minute(s)

Number of servings (yield): 15-25


For the Fudge Cake (adapted from Ina’s Beatty’s Chocolate Cake recipe)

  • 2 cups of flour
  • 2 cups sugar
  • 1 cup unsweetened cocoa powder
  • 1 cup chilled buttermilk
  • 1/2 cup vegetable oil
  • 2 large, free range eggs, room temperature
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 packet Starbucks Via dissolved in 1 cup of near-boiling water

For the Chocolate Swiss Buttercream Frosting

  • 3 sticks of unsalted butter at room temperature
  • 1/2 cup confectioners sugar
  • 9 oz semisweet chocolate
  • 4 egg whites

For the White Chocolate Mascarpone Filling

  • 16 oz mascarpone
  • 6 oz white chocolate, chopped
  • 1/2 cup heavy whipping cream
  • 1/2 cup confectioners sugar

For the Chocolate Buttercream Frosting

  • 3 sticks unsalted butter, room temperature
  • 9 oz semisweet chocolate


For the Fudge Cake

  1. Preheat oven to 350 degrees. Grease and line four 8″ cake pans (or two if not divvying up into two cakes) with parchment paper, and lightly grease and dust with cocoa powder.
  2. In a bowl, sift and whisk together all the dry ingredients and set aside. In a stand mixer, combine eggs, buttermilk, and oil and whisk together until just combined. Using the paddle attachment, start mixing the wet ingredients on low speed while slowly adding the dry ingredients, ensuring all is properly incorporated.
  3. Add the cup of coffee and mix until just combined. Remove bowl from mixer and scrape down the sides and bottom with a rubber spatula, ensuring any hidden clumps of dry ingredients are found and dealt with. The batter will have a very thin consistency.
  4. Pour half of the batter, roughly 2 1/2 cups, into each prepared pan and bake for 35 minutes, or until a toothpick is inserted and comes out dry. Allow cake to cool for about 15 minutes and then flip them over onto a wire rack to continue to cool while you make the filling.

For the Chocolate Swiss Buttercream Frosting

  1. Place a large strip of parchment paper inside two cake pans each so a bit of the parchment hangs over the outside of the cake pan. This will be helpful in releasing the filling after cooling.
  2. In your stand mixer with the paddle attachment, mix the butter on medium speed for 3 minutes or until light yellow and fluffy.
  3. In a double boiler over medium heat, melt the chocolate and set aside to cool slightly.
  4. Combine sugar and egg whites in a *clean, dry heat proof bowl and set over a pan of water on medium to medium-low heat. Heat up the egg whites while stirring frequently until they register at 160 degrees on a candy thermometer, making sure to not raise the heat on the stove too much otherwise the eggs will start to cook, which is not what you want. Remove from heat and beat eggs on medium speed for 3 to 5 minutes, or until stiff, glossy peaks form. *It is important to use a clean bowl when mixing the egg whites, as well as clean beaters, otherwise they will not whip and you will have to start over.
  5. Add chocolate to the stand mixer with the butter mixture and beat on low for 2 minutes.
  6. Remove bowl from mixer and fold in whipped egg whites.
  7. Pour mixture into two prepared cake pans and put in fridge for one hour to set.

For the White Chocolate Mascarpone Filling

  1. Place a large strip of parchment paper inside two cake pans each so a bit of the parchment hangs over the outside of the cake pan. This will be helpful in releasing the filling after freezing.
  2. Using a double boiler, melt the white chocolate and set aside to cool slightly.
  3. Once the white chocolate has cooled, place mascarpone and white chocolate into a stand mixer with the paddle attachment and mix on low for 3 to 5 minutes.
  4. Whisk together the heavy cream and sugar until semi-stiff peaks form.
  5. Fold heavy cream into mascarpone mixture and pour half the mixture into each prepared cake pan.
  6. Place in freezer to set for one hour.

For the Chocolate Buttercream Frosting

  1. In a double boiler melt the semisweet chocolate and set aside to cool slightly.
  2. In a stand mixer with the paddle attachment, mix the butter on medium speed until yellow and fluffy.
  3. Turn mixer on low and slowly add chocolate, mixing for 1 to 2 minutes until fully incorporated.

To Assemble

  1. Slice the fudge cakes in half lengthwise and set top half aside.
  2. Spread a very small amount of buttercream frosting on the bottom half and place the chilled chocolate Swiss buttercream layer on top.
  3. Place white chocolate mascarpone layer on top of the chocolate Swiss buttercream layer, and spread a very small amount of buttercream frosting on top to ensure proper adhesion of the cake. Place the top half of the fudge cake on top of the mascarpone layer.
  4. Spread a thin “crumb” layer of buttercream frosting all over the cake — this does not have to be pretty. Think of this as the primer for the cake so no crumbs get into the finished frosting layer. Place in fridge for 15 to 20 minutes, or until the crumb layer has hardened.
  5. Spread the remaining buttercream frosting over the cakes and garnish with chopped white chocolate, sliced almonds, chocolate chips, powdered sugar, or whatever you’d like.
  6. Now you can holler at me.

Quick notes

This recipe will make two regular 8″ round cakes, or one very large one if you decide to not divvy up into two separate cakes. THIS CAKE MUST BE KEPT FROZEN



81 thoughts on “Kerry vs. The Cheesecake Factory: a Tuxedo Cheesecake Showdown

  1. I also believe that sweets are best first thing in the morning! Also I agree there is something awesome about creating a masterpiece in your own kitchen as opposed to buying it, I prefer the three hours that the mileage to the cheesecake factory. i have never tried something so magnificent but I am willing to attempt this christmas. Kerry this looks amazing and Impressive as well! Way to go!

    • Thanks, Stephanie! You and I are kitchen dwellers, and we’ll never understand those non-cooking types. I look forward to our Christmas bake-off!

  2. Okay, definitely adding this to my rotation this holiday season! I wonder how they would fare as mini cheesecakes? Maybe too tedious… Thanks for sharing!!!


    • These would be great mini cheesecakes! I’d suggest baking the fudge cake in a rectangular pan and making the mini cheesecakes square, to avoid frustration and overload of cursing. Let me know how they turn out!

    • Victory! 🙂 I promise this cake is much easier to make and assemble than it appears. Try it out for yourself, you’ll see!

    • If you like that, you should see me do a backbend! I’m impressively terrible at it.

      Also your blog title = my dream life. Every night, cake for dinner.

  3. Um. I think this is what they call food porn.
    Next time you make it I would like to fly to your house and eat one piece, please.

    And I wish you would write a novel. I would read it.

    • I have to admit, I’ve had many dirty dreams about this cake before I actually made it. You’re welcome to fly over for a slice anytime! Now, where do we petition to get me this book deal? I’m ready for my tell-all!

    • Aw, thanks! I needed to color it up a bit. The old style was so bland, and I was getting tired of seeing my stupid mug up there in the header! ❤

  4. i really want to make this cake tomorrow for my fathers 50th birthday…. but i really only want one cake. how would you suggest on splitting the recipe or should i half everything?.. i know you said do it at your own risk but if you had to would would you do haha? u can email me

    • Man, you’re the best daughter ever! Usually I use the cake recipe to make one cake, but since the filling I used for this recipe was so sweet and dense I was able to make two. I would say for the best results, keep the cake recipe as-is and just halve the filling, that way you have a perfect, fluffy, cake-y ending. Let me know how it turns out!

  5. This looks DIVINE! I do have a question – the parchment strips hanging over the edge of the pan…I can’t quite picture it! Do I make an “X” in the bottom of the pans and the parchment hangs over the sides?! I really want to make this, and I want to make it right the first time! Any additional pointers you have would be great! Thanks for the being such a daredevil!

    • Well, thank you! You could definitely make an X on the bottom, and hay have to if you’re making a cake larger than 9″, but what I did was I cut a long, thin strip of parchment (about 3″ wide, 10-12″ long) and laid it over the cake pan so it hung over the sides. To make sure it didn’t make strange indentations on the filling, I slipped a tiny bit of the parchment that lined up with the cake pan’s bottom crease so it laid flat against the pan. I drew a little diagram here (I have no life) that I hope helps! Remember, this is just for the fillings, but for the cake you can prepare the pan as you normally would with a full parchment circle on the bottom.

  6. I am making the cake for a birthday in the UK and am confused about what the UK equivalents of natural cane sugar and powdered sugar are.

    • Good question! In the UK I believe powdered sugar is either referred to as icing sugar or confectioners sugar. They are all the same thing, but for whatever reason we like to make life a little confusing by giving the same ingredient numerous names. Much like how coriander and cilantro are one in the same. How confusing!

      As for natural cane sugar, that is mostly a preference of choice on my part. It’s slightly better to use than regular, processed sugar given that it is minimally processed and thus has more nutrients within it, but you can use regular white sugar in its place with no issue! I did a little bit of looking online, and I think that in the UK you can get demerara or raw sugar which is its equivalent. I’ve never used demerara, but from what I’ve read it’s pretty close. Let me know how your cake turns out!

  7. Oh my gosh this looks absolutely amazing. I know you said you hate using cream cheese, but would it work out if I attempted to use it instead of the marscarpone?

  8. Hey – Ann marie again… Just as a follow UP.. THIS CAKE !!!!! AMAZING as i mentioned I made it for my fathers 50th birthday and i halved the filling as mentioned …. everyone went crazy … I initially wanted to be a baker and go to culinary school as my father had promised.. being that he owns numerous restaurants in NYC he had me convinced.. someone he got me to change my mind and Im in pharmacy school which i love but i still dream about being a Baker i love recipes like this that look delicious and then accomplishing them and having everyone RANT n RAVE about how delicious it was, gives me hope that after pharmacy school I will go to culinary school.. .. the marscapone was my favorite part. you should definitely start selling these some where and at a higher price … it would definitely be worth the money happy holidays

    • Does this have to be served frozen? I have had the one at Cheesecake Factroy and that one was not frozen. I think you get less flavor, especially with chocolate cake, when it’s frozen. Also seems like it would be hard to cut and be liking eating an ice cream cake. I really want to try it but I’m not really a fan of frozen desserts. What do you think?

      • Not at all! All you have to do is substitute this recipe’s mascarpone filling with your favorite no-bake cheesecake recipe and incorporate the white chocolate into it, that way it can be kept refrigerated instead of frozen. I chose to freeze it because I’m a huge fan of both ice cream cakes and cheesecakes, so I got the best of both worlds. 🙂

    • I’m so glad to hear that it turned out so well! I LOVE the mascarpone, too. I think it really compliments and evens out the sweetness of the buttercream filling. And you know, maybe I’ll take you up on that offer to start selling these bad boys. Go be a baker, girl! Do whatever it is you love most. 🙂

  9. It’s been on my to-do list to recreate TCF tuxedo cheesecake forever and I’ve been searching the web to see if anyone has done it. I’m glad you did and I’m sure to give this a go! Also, I love the TLC no scrubs reference 😉

  10. I currently live in the EU, so you can imagine there is a definite shortage of TCFs here. My all time go-to choice is the tuxedo, and I have been jonesing for one for over a year.

    This is AWESOME! I am not a polished baker, so my end product was pretty ugly. But taste bud-wise it is grade A. Thanks for providing me with a way for a cheesecake fix. 🙂

    • Aw, I bet it wasn’t bad looking at all! Usually when I’m not sharing a cake or taking pictures of it, I rush to assemble it and end up making an ugly (albeit delicious) mess of it. Sometimes it’s okay for food to be function over fashion. 😉

      I’m glad it turned out well and you were a fan! I can never decide between a light vanilla or heavier chocolate cake, and tuxedo gives the best of both worlds. I was going to make a comment about having my cake and eating it too, but that would be going for the obvious joke. 😛

    • Absolutely! I just like to use natural sugar because it is (slightly) more healthy for you than processed white sugar, but there will be no real difference if you use the latter!

  11. I LOVE this cheesecake at TCF. In fact, I worked there for years and have consumed FAR too many cakes, I mean slices, of this cheesecake. This is hands down one of my all time favorite desserts, can’t wait to make it!

    • It’s so good! I usually help myself to two pieces every time I go. I figure while I’m there I may as well make the most of it, right?

  12. Hi there

    I would really love to make this awesome cake for a birthday tomorrow. I can make it today and freeze it overnight, but I have about a 2 hour drive to the party. Do you think the mascarpone filling will hold up over the drive? Love your site! Thanks, Liz

    • Hi Liz, and thanks for the compliment! You could definitely make this cake and have it hold up for the two hour drive if you freeze it beforehand. I don’t know where you’re situated in the world, but if you can generally purchase a large, silver cooling bag that will keep frozen items insulated and frozen for very cheap. I bought one about a year ago for less than $10, and it’s held up since! Worst case scenario I would recommend buying a styrofoam chest and an ice pack just to be on the safe side 🙂

  13. Hey Kerry,

    my name is Léna and I’m from France; I would like SO much to try to bake this cake for a birthday party onsaturday but I have a little problem regarding measures: although I can easily convert ounces in grams and fahrenheit degrees in celsius degrees (which we use here), I can’t figure what you mean with ‘cups’; is it a special measure or do you take a usual yoghurt cup for example?

    I would really appreciate if you could reply before saturday since I have to bake it then…
    Anyways, the cake itself really looks amazing (and delicious, too!), so I’m glad you gave the receipe! 🙂

    Thanks again!

    • Hi Léna!

      Here in the US we use cups as a measurement tool since we’re not on the metric system, even though the rest of the world is. The US is a funny place. BUT below I’m going to attach a cups to grams and mL conversion sheet that I think will help out tremendously. Obviously depending on the ingredient you’re measuring the weight will vary. Let me know if this helps, and definitely let me know how the cake turns out for you! 🙂

      • Hey, just as (late) follow-up: awesome 🙂
        I actually made too much of it, so… We had leftovers (greatest leftovers ever.).

        So thanks veeeery much for this, I’ll make it again sooner or later… preferably sooner 🙂

      • I’m glad to hear it turned out so well! I think we all know there’s never such thing as TOO much cake. My budding love handles disagree, but who cares what those guys think?

    • There’s only one way for you to find out if it’s comparable to TCF’s 🙂 And of course! I only use the Starbucks Via because it’s a LOT easier than making a whole pot of coffee when I’m just using one cup. You can use whatever coffee you’d like!

    • Definitely! I just use the Via because I can make one cup at a time rather than a whole pot of coffee, especially since I don’t drink coffee. I think if you have a Keurig or another one-cup coffee maker then that would work well. Unless you want to drink a whole pot of coffee, then by all means!

  14. Hey, I read on a comment that you can you a no-bake cheesecake other than marscapone…so you don’t have to freeze it…?? Where can you find that, just any old recipe? and then just incorporate the white chocolate into it?

  15. I’m going to tackle this recipe very soon and I was just checking out the Cheesecake Factory’s site. It says that the chocolate part is cheesecake. Just curious why no cream cheese in the Chocolate Swiss Buttercream Filling?

    • You’re absolutely more than able to make a cream cheese chocolate filling, I just opted out of it for a more rich, compacted chocolatey flavor. If you do opt for the cream cheese chocolate filling instead then let me know how it turns out!

    • Of course! The cake needs to be kept frozen, so if you make it up to 3 or 4 days prior it shouldn’t lose its integrity in the freezer. When you cut into it, make sure you cover the cut with some wax/parchment paper before covering the rest of it to keep the cake from drying out.

  16. Made this Cake for my moms birthday, turned out great! Everyone loved it. With the leftovers we decided not to put it back in the freezer and just keep it in the fridge and my family agreed the flavours were better when it wasn’t frozen.
    Thanks for the amazing cake recipe, this is a keeper for sure!

  17. So…I´m a little bit confused…does this recipe makes two whole cakes (with the 4 layers) or just one as it is shown in the picture?

    I´m planning doing this recipe tomorrow

    Thank you!!

  18. Heya Kerry. Love how this cake looks, I am going to attempt it for a birthday.
    Just a few questions though…

    How much is a stick of butter in grams?

    I am wanting to make just one cake, I read through the other comments and am planning on halving the two center fillings and keeping the fudge cake and outside frosting to the same amounts. This will be okay right?

    And finally, which parts of the recipe is it essential to use an electric mixer?? I have an electric beater but no mixer so am hoping I can do all the mixing by hand?? Or is a mixer essential.


    • Hi Shaun!
      First, for the butter question, I’ve found that each stick weighs about 113.5 grams. Also you can use the same amount of ingredients for one cake — it will just be a really thick cake! But if you wanted to halve the center fillings, that might make it a bit less rich. So halve away, my friend!

      As for the stand mixer, it’s not at all required to have one in order to make the cake. Your electric beater would work perfectly fine. I used to make this cake using manual methods, but now I just use the stand mixer because it’s much more convenient. Also because it would be angry if I didn’t 🙂

      Let me know how it turns out!

      • Wow quick reply! Awesome 🙂
        Would you recommend halving the cake mix as well then? As I don’t want to unbalance the mascarpone & buttercream goodness! Just halve everything?
        Will definitely let you know how it turns out 🙂

      • It’s just me and my computer tonight, so this might be shattering the illusion that I have a really exciting life 😛

        I wouldn’t halve the cake, because I think the cake as-is would be enough for half or all of the filling — it really depends on your preference. But I feel that halving the cake might make the cake look…well, flat. Besides, can you really have too much cake? Negative, my friend!

      • Busy planning new and exciting cakes for us all to drool over??

        Right, full cake mix it is! Thanks for your help 🙂

      • Hi, your cheesecake looks fabulous! I’m going to try and have a go at this soon! I was a little confused on the cake though. I noticed that you mentioned 4 pans if you intend on making the two cakes, but two if only one. At the end though you mention cutting the cake in half, this almost makes it seem as if a whole pan goes unused, as Kathy mentioned above.

        Also, if one wanted to make just one cake I saw you mentioned the full cake recipe would be fine even with half the portion of filling. Which is fine with me as I can’t get enough chocolate! But since the cake batter is enough to make two different cheesecakes, then if one really wanted to, could you also half the cake recipe?

  19. I am confused. The recipe says to use 4 cake pans for 2 cakes and yet the directions only talk about splitting and using one cake for each? What do you do with the other two? Sounds delicious though!

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  22. Hi, This recipe looks delicious. But, i was wondering if there is anything I could use instead of Starbucks VIA? I don’t live near a Starbucks to get some and was wondering what I could use instead of that. Please help me.

  23. I am wondering why the addition of mascarpone requires freezing the desert. I am a big mascarpone fan too, but I don’t want to freeze anything. is this like tiramisu? my tiramisu recipe allows refrigeration not freezing… please help.

  24. Hi Kerry. This cake was wonderful. It got the thumbs up even from family members who don’t usually like cake. I was worried about the cake recipe because I do not like coffee at all, but it was so good (I used 1 cup of just regular hot coffee). I put the first cake in the fridge and served it that night, and put the second in the freezer for my sister to take to her easter dinner. She had to drive 5 hours but the frozen cake kept perfectly in a cooler bag with some cold packs. I think I over-mixed the mascarpone because it turned out a bit grainy and never really set, but nobody noticed. I think I will make more of the mascarpone cream and the frosting next time if I am going to assemble 2 cakes. One mistake I made – I made the frosting in advance and put it in the fridge. It was pretty solid by the time I used it and I couldn’t spread it so I had to play with it a bit. I added some heavy cream to soften it but that threw off the taste, so I had to add some powdered sugar and a little vanilla. Next time I will make the frosting just before I assemble the cake, so that I won’t have that problem. Thanks for the hit recipe!

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  26. Hi Kerry, your cake looks fantastic. I’m hoping to make it soon and I was wondering, in the first part of the directions for the fudgecake it says to separate the batter into two pans for one cake, and then at the end under assembly it says to cut the fudgecakes in half and use one for the bottom and the other for the top. It appears to me that either you would only use one pan and separate that layer, or use two pans but not cut them. Maybe I’m misunderstanding.

    Also, do you have any ideas for what could be used instead of a cup of coffee? Maybe tea or just water? We have some noncoffee drinkers in the family.

    Thank you!

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